Persimmons are only going to be available in New England for about another month or two before they are out of season. I’ve been buying a couple each week and trying new ways to prepare them before they’re gone until next winter, although these are delicious on their own and literally melt in your mouth when they’re ripe.
During the colder months, I eat a lot more cooked grains than I do in the summer, so I try to mix raw fruits and vegetables into whatever grain I’m eating. I had quinoa on hand and since quinoa is pretty bland, I added a bunch of bold flavors to this dish to give it some taste. Mint, lemon, red onion, and nutmeg all combine to create a sweet and savory salad.
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 persimmon, cubed
- 1 cup purple grapes, sliced
- 1/4 cup fresh mint, shredded
- 1/2 cup purple onion, diced
- 2 tsp extra virgin olive oil
- 2 tsp lemon juice
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- to taste salt & pepper
- to top walnuts
Directions
1. Bring vegetable stock to a boil and add quinoa. Simmer for about 15 minutes until it’s cooked through.
2. While the quinoa cooks, prepare your other ingredients. Wash the persimmon and cut it into cubes. Place into a large bowl.
3. Wash and slice the grapes lengthwise. Add to the bowl with the persimmon.
4. Dice onion and shred mint and add to the bowl.
5. In a separate small dish, whisk together the olive oil, lemon juice, cinnamon, and nutmeg. Pour over the persimmon grape mixture and stir with a rubber spatula to mix it all together.
6. When the quinoa is done cooking, season with salt and pepper and add it to the bowl with the fruit. Toss together.
7. Top with walnuts and serve over greens.
Also by Lauren: BBQ Sweet Potato With Horseradish Slaw & Kale
Vegan Mexican Lasagna With Cayenne Corn
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Photo: Lauren Sacerdote
Vegan Mexican Lasagna With Cayenne Corn
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