Nutty Quinoa Porridge with Persimmon, Almonds and Coconut Bliss

Quinoa Porridge with Persimmon, Almonds + Coconut is a nutritious, gluten-free breakfast twist that’s comforting and satisfying.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 2 bowls

Course: Breakfast

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Porridge

1 cup Quinoa Rinsed well before cooking
2 cups Water Plus extra for cooking persimmons
1 tsp Cinnamon Can substitute with nutmeg or pumpkin spice
1/4 tsp Ground Cardamom Optional but adds flavor

For the Creaminess

1 cup Unsweetened Almond Milk Can swap with other plant-based milk

For the Toppings

1/4 cup Toasted Almonds Can substitute with walnuts or pecans
1/4 cup Coconut Flakes Optional toppings
to taste Honey or Maple Syrup Adjust according to preference

Equipment

saucepan
Non-Stick Pot

Method

Cooking Steps

Chop one Fuyu persimmon into bite-sized squares. In a saucepan, simmer the persimmons with 1/4 cup water and your chosen spices for about 5 minutes until softened and fragrant.
Combine the persimmons with quinoa, remaining water, and 1 cup of almond milk when they reach a sticky consistency. Bring everything to a gentle boil.
Simmer on low heat for 13-15 minutes, stirring frequently, particularly towards the end.
After removing from heat, cover the saucepan and let the quinoa sit for 5 minutes.
Serve the porridge in bowls, topped with a splash of extra almond milk, fresh persimmons, toasted almonds, coconut flakes, and a drizzle of honey or maple syrup for sweetness.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 120mgPotassium: 400mgFiber: 8gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 15mgIron: 15mg

Notes

Rinse quinoa well before cooking to remove bitterness. Store leftovers in an airtight container for up to 2 days.

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