Despite its rather decadent name, this is actually a simple recipe, and perfect for chilly autumn mornings. It also employs one of my new favorite fruits: figs! I’ve baked with dry figs in the past, but there’s something ineffable about a fresh, farmer’s market fig that rivals just about any other fruit this time of year. Unfortunately, fig season is quite short, so I’ve been trying to incorporate this special fruit into salads, smoothies, and the grounding breakfast you see below.
Caramelized Figs Over Orange-Cinnamon Quinoa Porridge
1 cup dried quinoa
1 ½ cup almond milk (or non-dairy milk of choice)
1 cup water
¼ teaspoon sea salt
2 tsp cinnamon
Juice of 1 orange plus 1 tablespoon orange zest, plus more if desired
1 carton fresh figs (about 6), cut in half
2 tsp maple syrup
1 tablespoon liquid coconut oil
1. Rinse quinoa in a sieve and drain. Bring quinoa, almond milk, water, sea salt, and cinnamon to a boil. Reduce heat to a simmer and partially cover until all liquid has absorbed (about 15-20 minutes). Turn off heat and let quinoa sit for 5 minutes, then fluff gently with a fork.
2. While quinoa is cooking, heat coconut oil and maple syrup in a large skillet on medium heat. Place halved figs facedown on skillet on medium-high heat and cook for about 5 minutes until caramelized, being careful not to burn.
3. When quinoa has cooled, add juice of one orange and orange zest, stirring until fully incorporated.
4. Divide porridge into four bowls, topping with figs and more orange zest if desired. Enjoy with some hot coffee and a favorite book 🙂
Related: Cardamom Amaranth Porridge
Photo: Molly Lansdowne