BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:15

Cook Time 0:10

I almost kissed the guy at the farmers market when he offered me the 2 remaining baskets of figs at a seriously discounted price. I look forward to fresh figs all year and, while I’m perfectly happy just eating them plain, stem and all, this relish is awesome.

• Ingredients
• 2 fully-cooked sausages, any kind $4
• 1 tsp olive oil Pantry
• 6 large fresh figs $4
• 4 large fresh strawberries $2
• 1 small bunch basil leaves $1
• 2 tbsp apple cider vinegar $3 for a 16 oz.
• 2 cloves garlic, chopped Pantry
• 1 cup quinoa $2
• 1 small bunch parsley, chopped finely $1
• juice and zest of 1 lemon $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $16.50

Directions

Cook quinoa according to directions. Set aside.

Slice sausages on the bias. Heat the olive oil in a grill pan or heavy frying pan over high heat. Cook sausages until marks appear. Flip and cook on the other side.

In a food processor or blender, combine 5 of the figs, the strawberries, the basil, one clove of garlic and the cider vinegar. Puree until smooth with small chunks. Season with salt and pepper.

Toss slightly-cooled quinoa with the lemon, remaining garlic, and parsley.

To assemble dish, make a mound of quinoa on each plate. Spoon the relish around the edge of the quinoa and arrange the sausage slices atop the quinoa. Top each mound with half of a fig and a little more basil for garnish.

Serves 2.