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Persimmon Cranberry Quinoa Breakfast | @tasteLUVnourish

Persimmon Cranberry Quinoa Breakfast

December 3, 2012 By Caroline 5 Comments

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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

Filed Under: Breakfast Tagged With: almond milk, breakfast, cranberry, difference between Fuyu and Hachiya persimmons, easy, fresh, gluten-free, healthy, how to make quinoa for breakfast, low fat, persimmon, persimmon varieties, quinoa, recipe, vegan, walnuts

Previous Post: « Olive Oil and Herb Drop Biscuits
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Reader Interactions

Comments

  1. Alyssa

    November 13, 2014 at 8:28 pm

    Hi Caroline! I just have to tell you how much I absolutely LOVE this recipe – it’s simple, yet I’m totally loving the different flavors you’ve got going on. I recently shared the recipe in my 15-minute quinoa breakfast round-up and people have loved it. Thanks so much for sharing!

    http://www.simplyquinoa.com/super-easy-15-minute-quinoa-breakfast-recipes/

    Reply
    • Caroline Hurley

      November 14, 2014 at 8:15 am

      I’m so glad you liked this, Alyssa! Thanks for sharing it!

      Reply
  2. Caroline

    February 4, 2013 at 12:26 pm

    Those pears look so good! Very creative…I’ve got to give that a try! Thanks again!

    Reply
  3. marla

    February 4, 2013 at 11:51 am

    Love this! Linking back to this post in an upcoming FFC post :)

    Reply
    • Caroline

      February 4, 2013 at 12:22 pm

      Thanks so much Marla! I’m thrilled that you like this. It’s a nice change for breakfast. So sweet of you to add the link! I look forward to reading your post!

      Reply

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My name is Caroline. I’m so happy you’re here! I’m a bit obsessed with food, cooking and nutrition. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying.

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