Cook the quinoa: In a small pot, bring 11/2 cups water, the stock concentrate, and a large pinch of salt to a boil. Once boiling, add the quinoa. Cover and reduce to a low simmer for 20 minutes, until tender.

Wash and dry all produce. Meanwhile, halve, peel, and mince the shallot. Pick the mint leaves from the stems and thinly slice them, reserving a few for garnish. Coarsely chop the almonds. Thinly slice the figs.

In a large bowl, combine the shallot, sherry vinegar, 1 teaspoon honey, and a large pinch of salt and pepper. Whisk in about 2 Tablespoons oil.

Once the quinoa is done, transfer to a large bowl or baking sheet. Place in the freezer 3-5 minutes to cool slightly.

Toss the cooled quinoa into the vinaigrette along with the almonds, mint and arugula. Taste and season with salt and pepper.

Serve: Divide the quinoa salad between plates. Top with the figs, feta cheese, and reserved mint leaves. Enjoy!