Quinoa Breakfast Bowl with Peanut Butter Drizzle

Breakfast is always better when it looks like dessert. 🙂  We teamed up with our friends at Nutiva to bring you this bowl of beauty. The secret ingredient to the peanut butter drizzle.. liquid coconut oil!

 
 

Ingredients

1 cup Alter Eco Royal Rainbow Quinoa

1 cup water

½ cup coconut milk

 

1 cup almond milk

handful of blueberries

handful of strawberries

½ banana, cut into slices

1-2 squares of Alter Eco dark chocolate of your choice

 

3 TBS organic peanut butter

2 tsps Nutiva Oraganic Liquid Coconut Oil

1 tsp maple syrup

pinch of sea salt

METHOD

  1. Rinse quinoa under cold water until water runs clear. Place quinoa, water and coconut milk in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 15-20 mins.
  2. To make the peanut butter sauce, simply whisk together peanut butter, coconut oil and maple syrup.
  3. In a small sauce pan (or microwave) heat the almond milk.
  4. In your serving bowl, fill with about 1 cup of cooked quinoa. Top with sliced fruit and chocolate. Fill with warmed almond milk and drizzle with peanut butter sauce.
  5. Enjoy!
 
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