Spiced quinoa porridge with persimmon

Based on 2 ratings
Julia

Julia

Editor

“This recipe is a delicious variation for your breakfast routine as it uses quinoa instead of rolled oats. To make the most of the season, Persimmon is used twice: as a sweet fruit topping and cooked into a syrup. Since you can prepare the quinoa, persimmon and toasted almonds at the same time, the porridge is ready in approx. half an hour!”

Difficulty

Easy 👌
25
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
persimmon
cinnamon stick
100 g sugar
100 ml water
125 g quinoa
375 g almond milk
1 tsp chai spice
50 g almonds
25 g unsweetened coconut flakes
apple
banana
2 tbsp dried cranberries
Metric
Imperial

Utensils

  • 2 cutting boards
  • 2 knives
  • saucepan
  • fine sieve
  • bowl
  • pot
  • whisk
  • oven
  • baking sheet

Nutrition per serving

Cal
784
Protein
11 g
Fat
25 g
Carb
124 g
  • Step 1/4

    Dice persimmon and add to a saucepan. Add cinnamon stick, sugar, and water and let simmer for approx. 10 – 15 min., or until the mixture is syrupy. Remove cinnamon stick and strain the mixture through a sieve. Let syrup cool down and set persimmon aside.
    • persimmon
    • cinnamon stick
    • 100 g sugar
    • 100 ml water
    • cutting board
    • knife
    • saucepan
    • fine sieve
    • bowl

    Dice persimmon and add to a saucepan. Add cinnamon stick, sugar, and water and let simmer for approx. 10 – 15 min., or until the mixture is syrupy. Remove cinnamon stick and strain the mixture through a sieve. Let syrup cool down and set persimmon aside.

  • Step 2/4

    Rinse quinoa under running water until the water runs clear. Add almond milk and quinoa to a pot and let simmer over medium-low heat for approx. 12 min., or until the almond milk is almost completely absorbed. Remove from heat and let quinoa soak for approx. 5 min. Season with chai spice and set aside.
    • 125 g quinoa
    • 375 g almond milk
    • 1 tsp chai spice
    • pot
    • whisk

    Rinse quinoa under running water until the water runs clear. Add almond milk and quinoa to a pot and let simmer over medium-low heat for approx. 12 min., or until the almond milk is almost completely absorbed. Remove from heat and let quinoa soak for approx. 5 min. Season with chai spice and set aside.

  • Step 3/4

    Preheat oven to 160°C/320°F. Chop almonds and place them with unsweetened coconut flakes on a baking sheet. Bake for approx. 10 min., or until the coconut flakes are golden brown. Remove from the oven.
    • 50 g almonds
    • 25 g unsweetened coconut flakes
    • oven
    • cutting board
    • knife
    • baking sheet

    Preheat oven to 160°C/320°F. Chop almonds and place them with unsweetened coconut flakes on a baking sheet. Bake for approx. 10 min., or until the coconut flakes are golden brown. Remove from the oven.

  • Step 4/4

    Slice apple and banana. Serve quinoa porridge in bowls and top with apple, banana, and persimmon. Drizzle with persimmon syrup and add toasted almonds, coconut flakes, and dried cranberries. Enjoy!
    • apple
    • banana
    • 2 tbsp dried cranberries

    Slice apple and banana. Serve quinoa porridge in bowls and top with apple, banana, and persimmon. Drizzle with persimmon syrup and add toasted almonds, coconut flakes, and dried cranberries. Enjoy!