Published | Updated Jan 28, 2021 by Robin Deem Leave a Comment
This post may contain affiliate links. Please read my disclosure.
Jump to Recipe Print Recipe
This protein-packed PB and J Quinoa Bowl is a healthy, filling breakfast to get you through the day that’s super-easy to make!
It’s pretty easy to get stuck in a rut when it comes to breakfast ideas, especially ones you can make on a busy weekday. Well, consider your problem solved. I came up with these PB and J Quinoa Bowls based off of one of my favorite local acai and smoothie bowl shops and, I have to say, they’re a real winner! Rotate these with some slow cooker oatmeal recipes, easy egg dishes and healthy make-ahead muffins, and you’ll never run out of weekday breakfast ideas again.
Why This Recipe Works
- Quinoa is a complete protein, meaning it contains all the essential amino acids that help our bodies properly function each day. This also means it will help keep you full longer.
- You can make the quinoa in advance and simply heat it up and add toppings the morning you’re planning on enjoying it, making it the perfect meal prep recipe.
- It can easily be made on a weekday, especially if you cook the quinoa in advance.
- Even the kids will love it!
Ingredients You’ll Need
The other great thing about this recipe is that is requires a very short list of ingredients, many of which you probably have in your pantry already!
Unsweetened cashew milk – You can use any type of alternative milk you prefer here, just choose something you like the flavor of. Other great options would be unsweetened almond milk or coconut milk.
Quinoa – I recommend rinsing the quinoa before cooking it to take away any potential bitterness. Feel free to use white or tricolor quinoa here.
Honey – This adds the perfect hint of sweetness to the quinoa. You could also substitute maple syrup here.
Toasted sliced almonds – You could also use any other type of nut. Definitely don’t skip the toasting part as this adds such the perfect extra dimension to nuts.
Peanut butter – You’ll stir this portion into the quinoa itself, but I highly recommend topping your bowl with even more PB if you love it as much as I do. You can also use another type of nut butter here.
Bananas – The perfect pairing for PB and J! Feel free to add other fruit here as well, such as fresh berries or sautéed apples or pears.
Strawberry jam – Of course you need the “J” for your PB and J Quinoa! Use strawberry for the classic pairing, or get creative with other types of jam such as grape or raspberry. Spoon on top of your bowl right before serving.
Step-by-Step Instructions
This recipe comes together in no time at all, especially if you meal prep the cooked quinoa beforehand.
In lieu of the traditional water or broth, we’re going to use most of the cashew milk to cook the quinoa. We add the honey at this time, too, so the quinoa gets a subtle sweetness.
Once the quinoa is cooked, stir in the remaining cashew milk plus the peanut butter.
At this point, you can either refrigerate the quinoa for later, or go ahead and add the toppings and serve.
Top with almonds, jelly, sliced bananas (and more peanut butter, if desired) and serve.
FAQs
How far in advance can I make the quinoa?
You can make the quinoa up to five days in advance! Just store it covered in the refrigerator and reheat before adding the toppings and serving.
I want to use whatever I have in my pantry already. What substitutions can I make?
The great thing about this recipe is that it is totally customizable. Feel free to use whatever type of milk you like, any type of nuts (just be sure to toast them), any flavor of jam and your preference for nut butter. The options are endless!
Why do you recommend rinsing the quinoa before cooking?
Quinoa comes with a natural coating, called saponin, that can sometimes make it taste bitter or soapy. While many store-bought quinoas have been pre-rinsed, it doesn’t hurt to rinse it again before cooking just to be safe.
Is this recipe baby-led weaning friendly?
This recipe is not baby-led weaning friendly as is, but you can easily make it so! Here are the changes I would recommend:
– Omit the honey.
– Skip the jelly (tends to have a lot of added sugar) and add more fresh fruit instead.
– Skip the slivered almonds (or any type of whole nut) and just stick with nut butter.
– Remember, only offer this dish to your babe if he/she has already been introduced to nuts and not shown any allergies to them.
Other Whole Grain Breakfast Ideas
Savory Baked Oatmeal
Banana Peach Breakfast Quinoa with Cinnamon Sugar Pecans
Peanut Butter Banana Breakfast Cookies
Pear and Plum Breakfast Polenta with Maple Syrup
The Easiest Pumpkin Apple Baked Oatmeal Cups
High Protein Lemon Ricotta French Toast
See the web story for this recipe here.
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
PB and J Quinoa Bowl
Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
Calories: 522kcal
Author: CaliGirl Cooking
Ingredients
- 1 1/2 cups rinsed quinoa
- 3 cups unsweetened cashew milk, divided
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 cup peanut butter, plus more for topping (if desired)
- 2-4 tablespoons strawberry jelly
- 1/2 cup slivered almonds, toasted
- 2 bananas, sliced
Instructions
Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally.
Turn down the heat to a low simmer, cover and cook for 10 more minutes.
Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter.
Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.
Notes
- Rinse the quinoa before cooking to get rid of any potential bitter- or soapiness.
- To meal prep the quinoa, follow Steps 1-3, cool and refrigerate in a covered container for up to 5 days before serving.
- You can make substitutions for almost all of the ingredients in this recipe to make it suit your tastes (milk, nuts, nut butter, jam).
- To make this recipe baby-led weaning friendly, omit the honey, jam and whole nuts. Also, make sure your child has no nut allergies before serving this to him/her.
Nutrition
Calories: 522kcal | Carbohydrates: 72g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Sodium: 492mg | Potassium: 770mg | Fiber: 9g | Sugar: 18g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 4mg
Tried this Recipe? Pin it for Later!Mention @CaliGirlCooking or tag #CaliGirlCooking!
