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Healthy Quinoa Breakfast Porridge with Figs

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.

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Ingredients

number of servings
1
  • 12 Cup dried figs, stemmed Added to
  • 1 Cup quinoa, rinsed Added to
  • 1 cinnamon stick Added to
  • 14 teaspoon freshly grated nutmeg Added to
  • 1 Cup water Added to
  • 112 Cup skim milk, plus more for serving Added to
  • 2 tablespoon pure maple syrup Added to
  • Kosher salt Added to
  • 14 Cup toasted walnut halves Added to
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Directions

20 min.
1. Step

Cut half the figs into small dice. Cut the remaining figs in half and set aside.

2. Step

In a medium saucepan, combine the quinoa with the diced figs, cinnamon stick, and nutmeg.

3. Step

Add 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.

4. Step

Divide the porridge into bowls, sprinkle with the halved figs and walnuts, and serve with milk.

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