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.
- 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 : )
#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!
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— Pumpkin Chip Muffins