Cozy Roasted Persimmon and Coconut Quinoa Porridge
Warm up your mornings with this Cozy Roasted Persimmon and Coconut Quinoa Porridge. Bursting with the natural sweetness of roasted persimmons, creamy coconut milk, and nutty quinoa, this hearty dish is not only comforting but also packed with nutrients. Perfect for lazy Sundays or busy weekdays, this porridge is a delightful way to kickstart your day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking and Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa
- 2 cups coconut milk (unsweetened)
- 2 ripe persimmons
- 2 tbsp maple syrup (adjust to taste)
- 1 tsp ground cinnamon
- 1/4 cup chopped nuts (almonds or walnuts)
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice persimmons into wedges, place on the baking sheet, drizzle with maple syrup, and sprinkle with cinnamon.
- Roast persimmons for 20-25 minutes until soft and caramelized, stirring halfway through.
- Rinse quinoa under cold water. In a pot, combine quinoa and coconut milk; bring to a boil.
- Reduce heat, cover, and simmer for about 15 minutes until fluffy.
- Mix roasted persimmons into cooked quinoa along with any syrup from the baking sheet.
- Serve warm in bowls topped with chopped nuts and fresh mint.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 10g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg