Oh gosh. I have found a winner. I don’t know about you all, but one of my all-time favorite go-tos for a snack or even a dessert is sliced apple drizzled with peanut butter and honey. In fact, if we don’t have something on hand for dessert, chances are quite good that I will make myself my apple “treat.”
This recipe is perfect for breakfast, lunch (I am currently eating it for lunch as I type), breakfast-for-dinner or post-dinner snack! It’s super quick and easy, too. And… a huge hit with the kiddos. Score!
I topped mine off with a whole banana sliced up. Perfection. I think cinnamon will be added next time… because you all know how much I love my cinnamon. If you have all of these ingredients in your kitchen, which you probably do, go make it! And let us know what you think.
1/2 cup of quinoa, rinsed
1 cup of water (to cook quinoa in)
2 heaping tablespoons of peanut butter or more if you want it more peanut-buttery! (I used 3 tablespoons of natural crunchy peanut butter)
1 tablespoon of raw honey
1 apple diced
1 banana for topping (optional)
1. Give your quinoa a quick rinse in a mesh strainer and cook in a medium pot according to the package instructions.
2. After quinoa has cooked, remove from heat. Stir in the diced apple, peanut butter and honey and stir until everything is combined thoroughly and you don’t have anymore globs of peanut butter left.
3. Serve warm. Top with sliced banana if you choose. Enjoy!
This is a go-to weeknight dinner recipe. It can easily be adapted, other veggies would work great, other spices would work great – you get the idea! My 11 month-old just ate her weight in this tonight. I have the floor to prove it.
1 1/2 cups quinoa, rinsed and drained
Broccoli (I just use what I have. Tonight I happened to have 2 small heads, so I chopped them into floret size pieces, and steamed until tender.)
Good pinch of salt, to taste
Black pepper, to taste
2 cloves garlic, minced
2 large eggs
1 cup milk
1 1/2 cups grated cheddar cheese, more for sprinkling
Optional toppings- crushed red pepper, bread crumbs, salsa, hot sauce, sour cream, scallions
1. Lightly saute (or steam) any veggies of your choice. Rinse quinoa and cook to packaged instructions until fully cooked. About 15 minutes.
2. Preheat oven to 350 F. Coat 13×9 inch dish with olive oil or butter. Whisk together eggs and milk in large bowl. Fold in quinoa mixture, veggies, and cheese. Stir to combine, and let some of the cheese melt.
3. Transfer to prepared baking dish and if using bread crumbs add now and bake 30-35 minutes, until bread crumbs are browned. Add other toppings and serve.
If you are anything like me, starting my day without protein is a bad idea. If I get lazy and don’t cook eggs in the morning and instead go with a piece of toast, I feel hungry, bloated, and sluggish. That is one reason why I love making breakfast quinoa… it is a complete
protein. Quinoa is most closely related to beets, spinach, and chard and is not a true grain. Also, it’s gluten free for those of you who are intolerant. Anyways, I recently tried cooking quinoa in the morning and loved it. It’s similar to oatmeal, only it is packed with protein. I cook my breakfast quinoa once a week and portion it out for my breakfast throughout the week, adding whatever toppings I want each morning. Give this amazing food a try for breakfast. It won’t disappoint!
1 cup rinsed quinoa
2 cups water
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Toppings: unsweetened coconut, almonds, pecans, fresh fruit, raisins, milk, coconut milk, etc…. (Obviously, to make this Paleo, skip the milk!).
1. If you haven’t already rinsed your quinoa, do that now. It can be a bit bitter if you haven’t rinsed it, so don’t skip this step. I use a really fine strainer, or a coffee filter set into a larger strainer would work as well.
2. Combine rinsed quinoa and water in a medium saucepan on the stove and bring to a boil.
3. Once boiling, reduce heat to a simmer.
4. Add vanilla and cinnamon.
5. Cover, and cook until quinoa is soft and all the water has been absorbed. Usually about 12 minutes.
6. Add toppings, and enjoy!
This recipe makes about 2 cups of cooked quinoa. For me, this stretches for 4 breakfasts.