This recipe is courtesy of Kelly Roberts, owner of Beach Pilates & Wellness Studio and Farm Foodie Fitness in South Bethany Beach.
- 1 cup quinoa, sprouted or cooked (if sprouting, you’ll need 3 cups of filtered water)
- 1 cup golden raisins
- 1 cup walnuts
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon salt
(If you are sprouting the quinoa, make sure to rinse it well. Soak it in 3 cups of water for 3–4 hours, or until quinoa sprouts. Grains retain more nutrients when they are sprouted rather than boiled. I think sprouted grains also have a nuttier flavor.)
- 1 garlic clove, minced
- 1/4 cup chopped cilantro
- 1 teaspoon minced ginger
- 1/4 cup red onion, chopped
- 1/2 teaspoon jalapeño, seeded
- 1 tablespoon olive oil
- 1 cup raisins
- 2 cup fresh figs, quartered
Combine garlic, cilantro, ginger, onion, jalapeño, olive oil and raisins in a bowl. Mix well. Top chutney with quartered figs. Combine quinoa salad and chutney, and toss well.
Note: You can also add a bit of citrus, like lime or orange juice, for an acidic zing. And if you have trouble finding figs, you can always substitute another seasonal fruit, such as plums or apricots.