Cozy Roasted Persimmon and Coconut Quinoa Porridge
Indulge in a warm, creamy bowl of quinoa porridge topped with golden roasted persimmons, perfectly sweetened with maple syrup and accented by the richness of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves: 4
- Category: Breakfast/Dessert
- Method: Baking/Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups coconut milk
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- Pinch of salt
- 2 ripe persimmons (sliced)
- Additional maple syrup for drizzling
- Extra cinnamon for sprinkling (optional)
- Chopped nuts (e.g., almonds or walnuts)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.
- Slice the ripe persimmons into wedges. Arrange them on the prepared baking dish. Drizzle with maple syrup and sprinkle with cinnamon.
- Roast in the preheated oven for about 20 minutes until caramelized and tender.
- While persimmons roast, combine rinsed quinoa and coconut milk in a saucepan. Bring to a gentle boil over medium heat.
- Reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Let sit covered for an additional five minutes before fluffing with a fork.
- Scoop cooked quinoa into bowls. Top generously with roasted persimmons and drizzle any remaining maple syrup over everything. Add chopped nuts if desired.
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg