Quinoa Breakfast Bowl with Coconut Flakes, Pomegranate Seeds & Persimmons


HAPPY THANKSGIVING! Before I get ready to head over to my auntie’s house to celebrate Thanksgiving with my family and relatives. I want to share with you an easy quinoa breakfast bowl recipe I made over the weekend. I just found out my parents’ have persimmons tree growing in their backyard. My dad harvested 3 bucket loads of fist-sized, tomato-shaped fruits! The persimmons are in season from October to December, and I already have few recipes I wanted to try. Let’s start with an easy breakfast quinoa recipe.

Print Print

Quinoa Breakfast Bowl with Coconut Flakes, Pomegranate Seeds & Persimmons

Yield: 2

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Start your morning right with this protein-packed quinoa breakfast bowl with a touch of sweetness from the honey and variety of toppings to it make a hearty meal.


2 cups coconut milk (box carton)
1 cup quinoa
pinch of sea salt
2 tsp raw honey

persimmons, diced
coconut flakes


1. In medium saucepan, heat coconut milk over medium-high heat. Add quinoa, sea salt and raw honey. Stir occasionally. Cook for 25 minutes or until quinoa has thicken. Remove from heat.

2. Immediately pour cooked quinoa in serving bowls. Garnish with toppings.

To have a persimmon ripe faster, place it in a bag with a red delicious apple.
Persimmons can be dehydrated and eaten as a dried fruit.
If you don't like your quinoa too thick, add more coconut milk until you get the consistency you want.

Recipe Source: Dang that's Delicious




    Pin It

2 Responses to “Quinoa Breakfast Bowl with Coconut Flakes, Pomegranate Seeds & Persimmons”

  1. Wooww the colours in this breakfast are sure to brighten anyone’s day!


    • Donna — December 9th, 2013 @ 4:44 pm

      Thank you! It screams “festive” to me. ;)


Leave a Comment