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.

  • Yields: 2 servings
  • Difficulty: Easy
  • Total: 20 mins
  • Active: 5 mins

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


  1. Cut half the figs into small dice. Cut the remaining figs in half and set aside.
  2. In a medium saucepan, combine the quinoa with the diced figs, cinnamon stick, and nutmeg.
  3. 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. Divide the porridge into bowls, sprinkle with the halved figs and walnuts, and serve with milk.