Persimmon Cranberry Quinoa Breakfast

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.

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

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