Ingredients (9)
- 1/2 cup dried figs, stemmed
- 1 cup quinoa, rinsed
- 1 cinnamon stick
- 1/4 teaspoon freshly grated nutmeg
- 1 cup water
- 1 1/2 cups skim milk, plus more for serving
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/4 cup toasted walnut halves
- Calories420
- Fat7.68g
- Saturated fat0.91g
- Trans fat
- Carbs76.66g
- Fiber8.0g
- Sugar18.2g
- Protein12.89g
- Cholesterol
- Sodium12.0mg
- Nutritional Analysis per serving (2 servings) Powered by
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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.
Instructions
- 1Cut half the figs into small dice. Cut the remaining figs in half and set aside.
- 2In a medium saucepan, combine the quinoa with the diced figs, cinnamon stick, and nutmeg.
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3Add the water, milk, maple syrup, and a pinch of salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Discard the cinnamon stick.
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4Divide the porridge into bowls, sprinkle with the halved figs and walnuts, and serve with milk.
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