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.


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.


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!


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.


  • 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
  • danica
    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!
  • Stephanie
    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?
    • 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
        ah, ok, I will try it like this! thank you for replying!
  • 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/
  • Oh wow I Need to check out this quinoa breakfast! Never tried...

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