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!




  • 1 cup Alter Eco 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 Coconut Oil 
  • 1 tsp maple syrup
  • pinch of sea salt


  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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