Raisin Walnut Quinoa with Spiced Fig Chutney

The weather is starting to cool down a little here and that always means we start reaching for heavier and more fulfilling foods. Unfortunately cold weather brings the cravings for comfort foods which are loaded with fats, sugars, and cholesterol. This recipe is perfect for cooler weather and won't leave you feeling guilty or with that extra bulge around the waist. Serve it warm or let it cool, whichever tickles your fancy. You can add a little citrus for some acid to the dish too! I like to add lime or orange to add a little zing! Hope you enjoy it!!Quinoa:

• 1 cup quinoa sprouted or cooked
• 3 cups filtered water if sprouting
• 1 cup golden raisins
• 1 cup walnuts
• ¼ cup cilantro leaves-chopped
• 1 teaspoon salt

If sprouting quinoa, make sure to rinse well. Soak with water for 3-4 hours or until quinoa sprouts. Or bring water to a boil add quinoa, cover and remove from heat until all the water is absorbed. Add all ingredients. Wait ‘til quinoa has cooled before adding ingredients if cooking.Chutney:

• 1 garlic clove-minced
• ¼ cup chopped cilantro
• 1 teaspoon minced ginger
• ¼ cup red onion chopped
• ½ teaspoon jalapeno-seeded
• 1 tablespoon olive oil
• 1 cup fire raisins
• 2 cup fresh figs

Add garlic, ginger, cilantro, onion, jalapeno, olive oil, and raisins in a bowl. Mix well. Quarter figs and add to top of chutney. Combine quinoa salad and chutney together and toss well. Serve cooled.