Our ingredient for this month is quinoa. I recently bought a 15 pound bag of quinoa; it was for an A Daily Gathering workshop & dinner, and the 15 lb bag was so much cheaper per pound than the 3 lb bag. So, we’ve been eating lots of quinoa these days. I’ve always considered it a savory ingredient, but experimented with a lightly sweet breakfast bowl, and loved it (so did the girls, and Naomi typically rejects quinoa). Our breakfasts usually consist of hot oatmeal with peanut butter and dried fruit for breakfast, and this is a tasty, protein-packed alternative.
Peanut Butter Quinoa Breakfast Bowl
recipe adapted from forkful.com
1/2 cup quinoa (rinse and drain before cooking)
1 1/4 cup unsweetened almond milk
1/8 tsp cinnamon
pinch kosher salt
1/3 cup peanut butter
2 tsp raw honey (or to taste)
unsweetened coconut flakes
dried fruit (we used cranberries)
raw seeds (pumpkin, flax, chia)
chopped apples or bananas
In a small saucepan, bring quinoa, almond milk, cinnamon, and salt to a boil. Then reduce heat to low and allow to simmer for about 15 mins until most of the liquid is absorbed. Remove from heat and stir in peanut putter and honey.
Divide quinoa between two bowls. Add toppings of your choice. ENJOY! Coming up next are a savory quinoa breakfast bowl and our favorite asparagus-parsley-kale-everything quinoa salad (recipe will be on The Nest). Can’t wait to share them!
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