Peanut Butter Quinoa Bowl

Quinoa for breakfast? Game changer. This recipe is from Lydia Nader, a Registered Dietician + founder of RUN Performance Nutrition! We partnered with her during #CHAARGRUNCLUB this summer + are so excited to share this recipe from her cookbook.

INGREDIENTS

  • 1/2 Cup Quinoa [uncooked]
  • 1 1/2 Cups Water
  • 1/2 Cup Unsweetened Almond Milk
  • 1 Tbsp Maple Syrup
  • 1/4 Tsp Cinnamon
  • 1/8 Tsp Sea Salt
  • 1/4 Cup All Natural Peanut Butter
  • 1 Cup Strawberries [sliced]
  • Optional: Any other toppings you want : )

DIRECTIONS

#1] Add uncooked quinoa to a medium pot with a tight-fitting lid. Whisk in water, coconut milk, maple syrup, cinnamon, + salt.
#2] Bring to a gentle bowl then reduce to medium-low + cover with lid. Let simmer, stirring frequently to prevent quinoa from sticking to the bottom of the pot for 25 minutes or until quinoa is tender.
#3] Remove from heat + stir in peanut butter until well mixed. Divide into bowls + top with strawberries ++ any other toppings you want!

Let us know what you think! Tag @CHAARG + #inCHAARG on insta!

More Like This

— PB Banana Cluster Cookies
— Cherry Coconut Tea Cookies
— Cherry Pecan Oatmeal Cookies

Recommended Posts

Leave a Comment