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Persimmon-Pomegranate Quinoa Breakfast Bowl Recipe

Who says you can’t have quinoa for breakfast? This protein-packed super grain is a perfect substitute for your typical bowl of oatmeal. Creamy coconut milk is used in this recipe, but feel free to use any lighter non-dairy milk (think almond, rice, hemp or soy). Topped with the season’s juiciest persimmons and pomegranate, this bowl is bursting with antioxidants, protein and healthy fats that will keep you going all morning long!

Persimmon Quinoa Breakfast Bowl

Photo by Renee Blair

Serves 2

Prep time: 10 minutes
Cook time: 20 minutes

The Skinny

Per 2-cup serving:

  • 349 cal
  • 26 g fat
  • 27 g carbs
  • 21 mg sodium
  • 1 g fiber
  • 4 g protein

Ingredients

1 cup quinoa
1 can coconut milk (or 1 1/2 cup any other type of non-dairy milk)
1/4 teaspoon ground cinnamon
1/8 teaspoon cardamom
2-3 tablespoons coconut sugar (or sweetener of your choice)
1 small persimmon, cut into 1-inch pieces
3-4 tablespoons pomegranate seeds
1 handful raw walnuts

Preparation

  1. Combine quinoa and water in a saucepan over high heat. When it comes to a boil, reduce heat to a simmer and cover. Cook 15 minutes or until all water is absorbed.
  2. Combine the cooked quinoa, coconut milk, cinnamon, cardamom and coconut sugar in a saucepan over medium heat until warm and creamy, about 5 minutes. (Alternatively, you can combine these ingredients in a bowl and microwave until hot).
  3. Spoon quinoa into bowls and top with fruit and walnuts.


Pro Tip

Make a big batch of quinoa on a Sunday night and mix it with your milk of choice in the mornings throughout the week.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook

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