Introduction:
Most people often reserve quinoa for savoury dishes, but it works beautifully as a sweet dish also. The flavours in this bowl are such a treat; the figs, pecans and pomegranate work so well together, and fresh figs are one of nature’s best gifts. Make sure you use a good quality coconut cream for this recipe, it makes a big difference to the final taste and texture.


Serves 2

Prep Time 15 mins

Cooks In 30 mins

Difficulty easy


Indredients:
  • • 1 cup of quinoa
  • • ½ cup of coconut cream
  • • 1 teaspoon of coconut sugar
  • • 2 fresh figs
  • • 2 tablespoons of pecans
  • • 2 tablespoons of pomegranate seeds
  • • 2 tablespoons of toasted coconut
  • • Extra coconut cream and coconut nectar to garnish

Rinse one cup of quinoa and then add to a saucepan with 2 cups of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the quinoa is light and fluffy.

Remove the quinoa from heat and stir in the coconut cream and coconut sugar. Cover and allow to sit for 5 minutes. While the quinoa sits, place the desiccated coconut on a sheet of baking paper and allow to toast under the grill. It will only take a couple of minutes so watch it carefully to avoid burning!

Fluff the quinoa with a fork and then divide into 2 bowls. Top each bowl with one sliced fig and scatter the toasted coconut, pecans and pomegranate seeds. Before serving, drizzle with a little more coconut cream and a little coconut nectar if desired.

 

This article originally appeared on Raw By Nature and has been republished with permission. Photography by Thomas Alexander.

About the Author

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Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. She has been immersed in the world of raw food and vegan cuisine for over ten years. Initially training with highly acclaimed raw food chef Elaina Love in Bali, Kelly has worked in raw and health food establishments in Australia, Canada, Indonesia, the U.S. and Thailand, designing, teaching and implementing innovative menus that combine vibrant nutrition with abundant flavour and creative flare.

Kelly holds a Raw Chef Certification, a Raw Nutrition Certification and is a qualified Health Coach. As a freelance writer, Kelly regularly contributes to numerous online journals and websites and has supplied countless recipes and informative articles as a raw chef for both e-books and print media.

She has travelled and worked extensively across the world in health resorts, detox centres, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably. Her passion for health and wellness extends beyond the kitchen to her love of yoga, nature, animals, travel and adventure. Her commitment to living a mindful, simple and radiant life is her inspiration for the creations and wisdom that she shares with others.

Her work is regularly published in print media and online, as well as her own website and recently published book ‘Raw By Nature’ which offers vibrant nourishing recipes and information about plant-based living. A gypsy heart and lover of nature, Kelly finds inspiration in the world around her and translates her visions into whimsical stories and edible creations.

Visit: rawbynature.com.au or follow Kelly on Facebook, Instagram and Pinterest

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