Breakfast Quinoa with Silan Roasted Figs

Breakfast Quinoa with Silan Roasted Figs

Unlike other fruits and veggies, figs have a relatively short season. They are usually available in late summer and early fall, but can also occasionally be found in short supply in early summer. They also have a short shelf life, which is probably why you won’t find them imported throughout the year. Since fresh figs are so hard to come by, I am sure to pick up a carton whenever I see them.

Figs and honey are a natural pairing, but figs and silan are like a match made in heaven. Silan is a thick syrup made from dates that’s like a cross between honey and molasses, with a taste similar to roasted sweet potato syrup (the sticky stuff that oozes out of the sweet potatoes when you roast them for a long time). Roasting the figs with silan just takes the whole fig experience to new heights, you’ll never want to eat them any other way!

What’s even better than silan roasted figs? Silan roasted figs over milky quinoa porridge! If you’ve never prepared quinoa as a breakfast cereal, you must give it a try. It’s just like oatmeal or porridge, except it’s got a bite to it. If you’re a fan of quinoa, try preparing it with milk instead of water, and adding sweet additions like apple-cinnamon, maple-brown-sugar, or this fabulous topping of fresh figs & silan. You’ll be making quinoa for breakfast a lot more often!


1 year ago: carrot muffins
2 years ago: berry sorbet with fresh pomegranates and blueberries

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15 thoughts on “Breakfast Quinoa with Silan Roasted Figs

  1. The photos are beautiful! I love quinoa and have never had it for breakfast. Super packed with protein and definitely something I must try soon! Thanks for this recipe!

  2. Chanie, I am always looking for a hands-off breakfast that I can make while getting ready. This quinoa has become such a winner in my house. It’s great for me to make and then take to work for a mid-morning meal.

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