Weekday breakfasts can get a little too routine, you know? Especially in the winter, I want something warm and packed with good-for-you ingredients to start my day. As a lighter alternative to oatmeal, my new fix is breakfast quinoa. Cooked in coconut milk, then topped with roasted persimmons, toasted pepitas, a squeeze of lime juice and a drizzle of honey, this is far from a boring breakfast! Plus has lots of protein and fiber to boot. Cook the quinoa and roast your fruit on the weekend, and you’re set for a quick and easy breakfast all week. The bonus? Any fresh fruit and nuts you crave will work—the coconut milk simply makes the quinoa creamy, but only imparts a subtle flavor, which leaves the door open to your toppings of choice. Bananas and pecans, raspberries and pistachios—whatever sounds best each morning.
1½ cups of quinoa, rinsed well and drained
1 can light coconut milk, plus extra for serving
1 teaspoon coarse salt, plus extra for serving
1 ripe persimmon, peeled and chopped
¼ cup pepitas, toasted
Raw honey, for drizzling
Preheat oven to 375. In a small saucepan, cover the quinoa with coconut milk, 1½ cups of water, and salt and stir to combine. Bring to a boil, then reduce heat, cover and simmer about 20-25 minutes, until quinoa is tender and liquid has evaporated. Meanwhile, arrange the persimmons in a small baking dish and toss with a bit of maple syrup and juice from about ½ a lime. Remove quinoa from the heat, fluff with a fork, and let sit 10 minutes. Roast the prepared persimmons about 10-15 minutes, until the cubes are fork tender. Place quinoa in a bowl and top with extra coconut milk, persimmons and pepitas. Sprinkle with salt and cinnamon and a drizzle of honey to taste.
Note: The quinoa can be made ahead, refrigerated for up to 5 days, and reheated each morning.