© 2015 Green Kitchen Stories Quinoa_bircher_1

Quinoa Bircher with Persimmons & Petals

Would it be presuming of us to think that a few of you are reading this post in horizontal position? We are imagining you lying on the couch with a big bowl of Christmas food leftovers balancing on a pillow next to you and a pile of cookies on the sofa table? It’s how these days between Christmas and New Year usually are spent. And rightfully so, after all the holiday craziness it’s nice to just doze away for a while.

But sometime soon you will probably start feeling for something fresh again. Regardless if it is tomorrow or next year, we’ve got the perfect recipe for you. It’s a true breakfast revelation, and such a pretty one as well.

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First time we tried quinoa bircher was at one of the many trendy Melbourne cafes, one year ago, and then again at Satan’s Coffee Corner (that name!) in Barcelona. We knew that we had stumbled over something great and have since then been experimenting with our own quinoa/buckwheat/oat bircher recipes. Simply explained, this bircher is made by mixing quick-cooked quinoa (making it more crunchy than mushy) with oats, yogurt (or coconut yogurt), vanilla and ginger. Then we top it with ripe persimmons, nut butter, bee pollen and these beautiful edible flower petals that we found at a local store. The result is a creamy and fresh breakfast that is super satisfying and really delicious. The petals actually taste surprisingly good – very flower-y – and suits this dish really well, but we mostly use them because they are pretty. If you can’t find any, feel free to make this dish without them.

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With this post, we also want to wish you all a happy end of the year and hope that you will get a great start of the next one! We are honestly so happy and grateful to have you reading our posts and trying our recipes. We have a bunch of special and exciting things (new book coming out!) for you in 2016, so stay with us.

Big big LOVE!
/David, Luise, Elsa & Isac!

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Quinoa & Oat Bircher with Persimmons & Petals
Serves 2-4

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa/millet/buckwheat)
1 pinch sea salt
1 cup rolled oats or jumbo oats
2 cups unsweetened creamy greek yogurt or non-dairy ‘yogurt’
1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract
1/2 tsp freshly grated ginger

Optional toppings
persimmon or other seasonal fruit
nut butter

bee pollen
dried flower petals
maple syrup

Quick-cooked quinoa: Place 1/2 cup rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat immediately to a bare simmer and let gently cook for about 8 minutes. The texture should be soft with a crunchy feeling (think al dente). Drain the excess water and set aside to cool in a mixing bowl.

Combine the quick-cooked quinoa with oats and stir in yogurt, vanilla and ginger. Serve in two large bowls or four smaller and top with thinly sliced persimmon, nut butter, bee pollen and petals. Drizzle over a teaspoon maple syrup if you prefer it a little sweeter.

Store any leftovers in the fridge for up to 3 days. This recipe is ideal for preparing ahead stored in a sealed jar and then have the toppings added right before serving.

PS! I’m suspecting that we’ll get some questions about the bowls. They are from Danish ceramics KH Würtz and they are just as gorgeous IRL.

40 Comments

  1. Anna
    Posted 28 Dec ’15 at 13:50 | #

    Hi! This looks like such a great, easy breakfast for work mornings. Quick question–are the oats cooked at all or are you eating them raw? Do you soak them for a time?

  2. Posted 28 Dec ’15 at 13:54 | #

    Whoa, this sounds delicious – and looks absolutely beautiful! Happy almost new year!

    g.

  3. Posted 28 Dec ’15 at 14:48 | #

    This looks really pretty you guys! Happy New Year! Cannot wait for your new book to come out!

  4. Posted 28 Dec ’15 at 14:59 | #

    This looks so good! I love persimmons. Would definitely give this a try!

    -Emily
    http://www.monodays.me/

  5. silja
    Posted 28 Dec ’15 at 15:40 | #

    love it! just wondering approx. how many portions the above is? all the best for 2016, keep up the good work – you’re a great inspiration!

  6. Posted 28 Dec ’15 at 16:25 | #

    Beautiful recipe as always! I’ve only tried bircher several times with oats, and it tastes wonderful!

  7. Posted 28 Dec ’15 at 16:40 | #

    I love Satan’s coffee corner in Barcelona, great coffee and not only :) And I truly enjoy a good bowl of bircher muesli <3

  8. Posted 28 Dec ’15 at 18:13 | #

    This is absolutely beautiful and I only recently got into persimmons again (after a few year hiatus from eating too much) looking forward to trying the recipe! x

  9. birgit
    Posted 28 Dec ’15 at 21:37 | #

    oh yes – this is what i’m really looking for – fantastic
    wish you a very good time and all my best wishes
    can’t wait to read about your new projects
    lg birgit

  10. Posted 28 Dec ’15 at 22:14 | #

    Such lovely photos! I’ve never had bircher before, but this certainly has me anxious to try it out. Yum!

  11. Posted 28 Dec ’15 at 22:33 | #

    Stunning photos! This definitely makes me want to try bircher. Yum!

  12. Posted 28 Dec ’15 at 22:48 | #

    I love persimmon, and I love quinoa! Sounds like a great breakfast to try!

    I recently bought your app, and I am so happy with it! I am such a picky eater (I want my food to be nutritious, delicious, healthy, and not make me gain weight. Is that so much to ask?? :) ) The recipes actually got me excited to cook, and use so many ingredients that I love, and not always know what to do with. Sometimes I tweak the recipes a bit, and then it becomes more “me”.

    Thank you very much, and wishing you all all the best in the new year.

  13. Posted 28 Dec ’15 at 22:48 | #

    I chuckled when I read your first paragraph… I’m currently writing this laying down on my couch, in a sandwich-filled food coma! But this bircher looks fantastic and a great way to start eating fresh again :)

  14. Posted 29 Dec ’15 at 03:31 | #

    You make the most beautiful food xx

  15. Posted 29 Dec ’15 at 07:13 | #

    Beautiful colors! And you even matched her nails and outfit to the food! Does this become easier to digest after it has sit for a while and the yogurt soaked into the oats and quinoa?

  16. Valeria
    Posted 29 Dec ’15 at 09:44 | #

    Beautiful recipe and photos as usual (:
    Makes for a filling, but not too heavy, breakfast. Just what I needed to drag myself out of bed for work after a lonely holiday weekend and a big snowfall (plus a power failure when it’s already dark).

    I feel my days brightened every time I see a new post, be it on the blog or on your Instagram. Thank you for yet another delicious green and healthy year.

    Can’t wait to see what 2016 has in store!

  17. Posted 29 Dec ’15 at 13:40 | #

    I love this, especially with the topping of persimmons and rose petals! However, as I am a bit sensitive to oats, I was wondering if you think this recipe would work without them? Thanks!

  18. Posted 29 Dec ’15 at 17:22 | #

    I have never had the pleasure of indulging in a little bircher for brekky. . .but this quite possibly could be the most beautiful breakfast I have ever laid eyes on. Oh. . .and it includes all of my favorite ingredients. A must make.

  19. Cindy
    Posted 29 Dec ’15 at 20:51 | #

    I made this and topped it with cashew butter and blueberries. Holy Goodness! It is so delicious. Thank you for another amazing dish!

  20. Posted 29 Dec ’15 at 22:06 | #

    Oh, this looks gorgeous. One of my New Year’s resolutions is to try out more techniques, ingredients, and ideas that are unfamiliar to me, and bircher is one of those, so I’ll definitely be trying this out. Also, new book? I can’t wait to hear more about this.

  21. Lene C
    Posted 30 Dec ’15 at 22:15 | #

    Thanks guys – your blog is hugely inspirational. Have you tried Bircher muesli with chia seeds? I soak 1 tbls chia and a handful of oats overnight and in the morning mix with skyr, grated apple, prunes and crunchy granola. This har been my daily survival kit for a long time.
    Happy new year and a sweet 2016!

  22. Posted 31 Dec ’15 at 20:39 | #

    I have to admit, I have never eaten a persimmon, they just sell them in our grocery stores I wish they would.

  23. Posted 31 Dec ’15 at 23:04 | #

    Sounds like just the thing to snap me out of my bad food bingeing over the past 2 weeks … thanks for the inspiration!

  24. Posted 1 Jan ’16 at 20:41 | #

    This recipe sounds like a perfect come down from all the heavy eating of the holidays. And my palate is salivating at the thought of those combination of flavor. Sounds uh-mazing. Happy New Year!

  25. Posted 2 Jan ’16 at 23:54 | #

    Looks so yummy! I bet Elsa loved the flowers :)

  26. claire
    Posted 3 Jan ’16 at 22:45 | #

    I LOVE Luise’s nail polish colour in this post! Can you tell me the brand and colour? It looks super rosy and brings out a nice flush. Of course, the recipe here sounds so delicious and nourishing as usual :)

  27. Posted 4 Jan ’16 at 05:18 | #

    Yummy!!. I am hungry. I will make it now.
    Thank for share

  28. Posted 4 Jan ’16 at 11:41 | #

    This is such a lovely recipe! I love the photos!

  29. Posted 4 Jan ’16 at 16:47 | #

    So colourful! Cant wait to try this out :)
    http://www.nikkisplate.com

  30. Eleanor
    Posted 8 Jan ’16 at 09:32 | #

    Eating this now and oh my! I used coconut yogurt and I had some leftover roasted persimmon puree that I mixed in. It’s absolutely delicious! No toppings, it’s so tasty just by itself. Good job!

  31. Posted 9 Jan ’16 at 16:48 | #

    Oh wow I Need to check out this quinoa breakfast! Never tried…

  32. Amelia Littlejohn
    Posted 13 Jan ’16 at 16:30 | #

    I’ve been meaning to try quinoa bircher for a while, this has reminded me! Looks so yum

    Nourishing Amelia | Food, Health and Lifestyle Blogger

  33. Posted 13 Jan ’16 at 19:29 | #

    Love your inspiration!

  34. Posted 22 Jan ’16 at 15:54 | #

    Oooh, this looks delicious! I’ve been loving persimmons lately and this is a beautiful and fantastic way to put them to use. Thanks for the recipe and splendid photos!
    -sara

    http://almostpaleokitchen.blogspot.com/

  35. Posted 23 Jan ’16 at 09:14 | #

    Interesting post! I really love Quinoa Bircher… Thanks for sharing.

  36. Stephanie
    Posted 28 Jan ’16 at 21:52 | #

    I am confused: are the oats cooked (as you would normally)? And the quinoa can be al dente or can be fully cooked? If fully cooked, why cook it separate from the oats?

    • Posted 28 Jan ’16 at 22:19 | #

      Hi Stephanie. The oats are not cooked but are mixed with the other ingredients raw. We usually cook our quinoa slightly al dente for this recipe to get a bit crunchier texture but feel free to cook it as you like. Good luck!
      /David

      • Stephanie
        Posted 5 Feb ’16 at 19:52 | #

        ah, ok, I will try it like this! thank you for replying!

  37. danica
    Posted 18 Feb ’16 at 01:56 | #

    Wow! This recipe is so yummy and so easy! I have been enjoying it for breakfast, lunch, (and sometimes even dinner) for the past week!

    I just got this chai blend off of etsy and have been adding a pinch to it and it puts it over the top

    https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend

    Enjoy!

  38. Posted 19 Feb ’16 at 07:56 | #

    oh my god! i can’t believe these looks so so much tasty… seriously some people are god gifted with this type of talent and i guess you are one of them.. like that much created… and there are some like me who always stalking the others ideas :( hehehe but anyways your recipe is so good and also looks so delicious.. i am gonna make it today for my family.. thanks for sharing this information with us… thank you so much friend :)
    have a nice day.. and a great good morning

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