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Persimmon Cranberry Quinoa Breakfast

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Ingredients: 

1/2 C. water
1/4 C. quinoa
3 T. unsweetened almond milk (or any milk you like to use), divided
1 t. + 1 pinch dark brown sugar, divided
1/2 persimmon, sliced into segments
1 T. dried cranberries
1 T. walnuts, chopped
In a small saucepan over high heat, bring the water to a boil. Add the quinoa and reduce the heat to low. Simmer for 12 minutes covered. Remove from heat, add 1 T. of the almond milk and 1 t. of the brown sugar, stir and allow to sit covered for 5 minutes.
Put the quinoa in a bowl. Pour on the remaining 2 T. of almond milk, add the persimmon, cranberries and walnuts and finish it off with a pinch of brown sugar on top.
One serving


 

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