Breakfast is a good idea. Quinoa for breakfast is a great idea. Adding peanut butter to everything is the best idea that ever was. So here’s Peanut Butter Breakfast Quinoa, with a cumulative good idea score that’s off the charts.
I’m really getting on board with this breakfast quinoa thing, so it was only a matter of time before I had to get peanut butter all over it. It is my favorite food in the world, and starting the day with a nice peanut butter treat is my favorite reward for getting out of bed. The peanut butter force is strong with this one.
Plus, quinoa. It’s like eating a cup of warm peanut butter oatmeal cookie. I’m actually looking forward to getting up tomorrow so I can have some for breakfast. Or, I could just have some now. Maybe both.
Eat Healthy Eat Happy
10 minPrep Time
18 minCook Time
28 minTotal Time
- 1 c quinoa
- 1 tsp cinnamon
- 2 1/2 c unsweetened almond milk
- 1/4 c peanut butter
- 1 Tbs agave nectar or maple syrup
- 1/4 c crushed peanuts
- Toast the quinoa and cinnamon in a medium skillet over medium-low heat for about 10 minutes. Bring the almond milk to a boil in a medium saucepan over medium-high heat (watch to make sure it doesn't boil over).
- Add the quinoa to the milk, put a lid on the saucepan, reduce the heat to low and simmer for 16-18 minutes. Stir in the remaining ingredients and enjoy.
Refrigerate in an airtight container for up to 6 days.
This recipe is vegan and gluten free friendly.
Per 146g serving: 211 calories (93 calories from fat); 10.4g fat (16%)(0g trans); 0mg cholesterol (0%); 127mg sodium (5%); 23.4g carbohydrates (8%); 3.5g fiber (14%); 8.1g protein; Vitamin A 4%; Calcium 20%; Vitamin C 0%; Iron 46%; Potassium 9%