Persimmons: taste great and it's in season right now. However I do not want to eat them cooked in a bread, pudding or cookie. I'm looking for something more healthy because I'm trying to lose weight for ski season!!
Today, while making lunch at the flat, I looked in the refrigerator for inspiration; 1 persimmon and 1 chicken breast. Hummm??? I think I have some quinoa, too. It's too cold and raining too hard outside to leave the house for other supplies.
Got it! Lets try adding the sweet persimmon to the quinoa? JackPot! It is a perfect side for my grilled chicken breast. I imagine it would be great with grilled pork as well.
What you will need for the Persimmon Quinoa Dish:
- 1 persimmon (ripe or not)
- 1/4 cup quinoa (uncooked)
- 1/2 or 2/3 cup water
- Tomato peeler
- Paring knife
- 1.5q pot
Total time: 15 minutes
Nutritional facts: good source of vitamin-C.
Always wash veggies and fruit. With a tomato peeler, remove all the skin.
Using a paring knife, core the persimmon.
Dice the persimmon
Add the water, persimmon and quinoa to the pot and bring to a boil.
Staub Marin Blue Round Cocotte, 5 1/2 qt., 5.5 qt. (Google Affiliate Ad)
Once the ingredients come to a boil, turn heat down to medium. Occasionally stirring.
Just look at that yummy, sweet quinoa!
Persimmons are in season now and very good for you. So eat them!
Great blog: Five Ways to Eat Persimmons
Staub Saffron Coq Au Vin, 5 3/4 qt. (Google Affiliate Ad)