Fig week is here and this is one of those items I can get behind unlike National Deep Fried Oreo Day or National Stick A Hot Needle In Your Eye Day. Figs are a wonderful flower and even if you cannot get them fresh they are just as tasty dried. I enjoy using the dried fig to make a homemade version of Fig Bars, but when it comes to having them fresh they cannot be beat. Similar to the pluot in terms of ‘gotta have’ for me is the fresh fig but probably because they seem so hard to come by.
A quick understanding of figs beyond the taste will show you why you should eat more of these flowers. They are a good source of calcium, fiber, iron, potassium and anti-oxidants. Like most plant-based ingredients, figs are low in calories and nutrient dense. Their unique taste allows them to be used in a variety of ways. I have used them to make Date and Fig Bread which was the inspiration for the recipe I am going to provide you below.
So, in honor of Fig Week here is a simple meal that can be eaten for breakfast or an early lunch that is great for you and easy to make.
Fig and Date Quinoa Porridge
Ingredients: 1/2c Quinoa, 1c water, 1/4c coconut milk, 4 dried figs (2 fresh figs), 2 pitted Medjool dates, 1 Tbsp cinnamon, 1 tsp vanilla extract, 1 Tbsp Chia Seeds
- Optional Items: Raisins, Slivered Almonds, Dried Fruit
Nutritional Information: 450 calories, 88g Carbs, 8g Fat, 8g Protein
- Toast quinoa in a bot for a few minutes then add in water.
- Bring liquid to a boil and then reduce heat to simmer
- While the liquid is being absorbed chop the figs and the dates.
- After the quinoa begins to puff up a bit add in the figs, dates, cinnamon, vanilla, chia seeds and coconut milk.
- Stir to combine all ingredients and then remove from heat and serve in a bowl.
This is a great way to start the day or to have something to enjoy on a cool fall/winter day.