Description
Cozy up with a bowl of Cozy Roasted Persimmon and Coconut Quinoa Porridge, a delightful breakfast that combines the natural sweetness of roasted persimmons with creamy coconut quinoa. This warm, nourishing dish is perfect for chilly mornings or festive gatherings, offering a blend of flavors that comforts and satisfies. Enjoy each bite as you savor the rich textures and inviting aromas that make this porridge a cherished favorite.
Ingredients
Scale
- 1 cup quinoa
- 2 cups full-fat coconut milk
- 2 ripe persimmons
- 2 tbsp maple syrup (adjust to taste)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Halve the persimmons, scoop out the flesh, and place them cut-side up on the tray. Drizzle with maple syrup and sprinkle with cinnamon.
- Roast for 20-25 minutes until tender and caramelized.
- Rinse quinoa under cold water. In a saucepan, combine quinoa and coconut milk; bring to a boil, cover, and simmer for 15 minutes until fluffy.
- Fluff quinoa with a fork, stir in vanilla extract and additional maple syrup if desired, then fold in roasted persimmons.
- Serve warm, garnished with extra cinnamon or shredded coconut.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 410
- Sugar: 12g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For added texture, top with chopped nuts or seeds. - Substitute persimmons with apples or pears if unavailable.