It’s cold outside and a warm bowl of porridge does a body good! Still craving my Persimmon Cranberry Chia Bowl I decided to warm up some leftover quinoa and make a Persimmon and Pomegranate Quinoa Breakfast Bowl, it hit the spot and was just want I needed! Making it later, which also works great for batch cooking for the week for those batch cook, and making enough for the whole family I cooked a pot of quinoa using coconut milk instead water and adding a little vanilla and cinnamon in while cooking it. This makes it a richer quinoa and almost like a warm bowl of rice pudding. Topping with persimmon, pomegranate, and coconut this quinoa bowl is delicious, healthy, and pretty! I froze some extra persimmon so I can enjoy this past the persimmon season as they aren’t available in stores long here. This can also be enjoyed with cold quinoa and more milk added if desired to suit your personal taste or cravings at the time.
Persimmon and Pomegranate Quinoa Breakfast Bowl
Makes 1 serving
1c cooked quinoa
1 Fuyu persimmon, cubed or diced
1-2 TBSP pomegranate seeds
1/2 tsp cinnamon
1 TBSP coconut flakes
1/4c coconut milk, more if cooking your quinoa in coconut milk* (used So Delicious Unsweetened Vanilla Coconut Milk)
*Sometimes I will make a batch of quinoa porridge in the morning or make a batch ahead of time for breakfast. Cooking quinoa in coconut milk with a splash of pure vanilla extract and a dash of cinnamon makes a delicious base for this and a richer taste and texture.
If using already prepared quinoa warm if desired, otherwise it can be enjoyed cold. If making quinoa prepare quinoa with either water or coconut milk. In a bowl stir together quinoa, cinnamon, and coconut milk. Coconut flakes can be stirred in or sprinkled on top. Top with pomegranate, persimmon, and coconut flakes if not already added. Enjoy!