In this quick, healthy recipe for porridge adapted from Food & Wine magazine, quinoa simmers with dried figs, maple syrup, cinnamon, and nutmeg. Milk and a sprinkling of chopped, toasted pecans and halved figs complete this nourishing breakfast.
Variation: To make this vegan, substitute almond milk for the skim.
See our fig recipes for more inspiration.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...