Peanut Butter And Raspberry Breakfast Quinoa Recipe

Cooking Directions

• STEP 1.Rinse 1 cup of quinoa under cold water to remove any bitterness.
• STEP 2.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
• STEP 3.Remove the saucepan from heat and let the quinoa cool for a few minutes.
• STEP 4.In a serving bowl, combine the cooked quinoa with 2 tablespoons of peanut butter and mix well until the peanut butter is fully incorporated.
• STEP 5.Top the quinoa with a handful of fresh raspberries and drizzle with honey or maple syrup for added sweetness.
• STEP 6.Serve the Peanut Butter and Raspberry Breakfast Quinoa warm or chilled. Enjoy!

Cooking Tips

• You can cook the quinoa in vegetable broth instead of water for added flavor.
• Feel free to add other toppings such as sliced bananas, chopped nuts, or a sprinkle of cinnamon.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply microwave the quinoa for a minute or two until warm.
• Serve the Peanut Butter and Raspberry Breakfast Quinoa as is or with a splash of almond milk for a creamier texture.