I try to start each day off with a healthy breakfast. Did you notice I said try? It’s not always easy, but when I do, it just makes me feel good all day. I make quinoa frequently as a side dish with dinner, but have yet to try making it for breakfast. After having it this way, I think I like it all the more! The sweetness from the brown sugar, the fruit and the almond milk seem to work well with the quinoa.

Persimmon Cranberry Quinoa | @tasteLUVnourish

Now, as for the persimmon…I used the Fuyu persimmon. It’s the variety that is more round and looks a bit like a tomato. The other variety, Hachiya, is more acorn shaped and is not as sweet. I’d never had one before and I didn’t know what to expect, but they are really good! They are sweeter than I imagined. I had left mine on the counter for about a week and waited for them to soften up. The exterior has a pretty tough skin and I guess there is some controversy over whether or not to peel them.  I didn’t. I like the contrast of the skin against the soft and juicy interior. Apparently, the skin has some health benefits, so why peel it? To me, they taste like a cross between a pear and a plum, but without the tartness. Next time you see them in the grocery store, just grab a couple and give them a try. So worth it!

Persimmon Cranberry Quinoa Breakfast | @tasteLUVnourish

Persimmon Cranberry Quinoa Breakfast

1/2 cup water
1/4 cup quinoa
3 tablespoons unsweetened almond milk (or any milk you like to use), divided
1 teaspoon dark brown sugar or coconut palm sugar
1/2 persimmon, sliced into segments
1 tablespoon dried cranberries
1 tablespoon walnuts, chopped

In a small saucepan over high heat, bring the water to a boil. Add the quinoa and reduce the heat to low. Simmer for 12 minutes covered. Remove from heat, add 1 tablespoon of the almond milk and 1 teaspoon of the brown sugar, stir and allow to sit covered for 5 minutes.

Put the quinoa in a bowl. Pour on the remaining 2 tablespoons of almond milk, add the persimmon, cranberries and walnuts.

One serving