Lately, I’ve had a few requests for easy quinoa breakfast recipes.  There is no doubt that quinoa is a great way to start your day, but I must confess that I’m not much for a traditional breakfast. In fact, I’m much more likely to have a salad with balsamic vinegar for breakfast than I am to have cereal or oats.  My other breakfast favorite is a hummus veggie sandwich.  I know it’s weird, but I wake up craving vegetables! (If only my resolve lasted through the day!)

Today’s breakfast recipe, is an exception.  I wake up in the mood for this a few times a month.  Its an easy and very versatile quinoa recipe, so feel free to adjust according to what you have on hand.

If you don’t have quinoa flakes, you can also make this with cooked quinoa.  Just add in a 1/2 cup of cooked quinoa in the last few minutes of cooking.

I’ve always loved peanut butter, but its been years since I’ve had it. My 7 year old has a non-fatal peanut allergy and because of this we’ve kept it out of the house.  Now that he’s older and I’m not a bit worried about him trying to eat it, I keep a jar on the top shelf of the refrigerator

I especially like this breakfast if I have a tough workout planned mid-morning, or if I know I am going to be out and not get a snack before lunch time.  If you are trying to watch your calories, you can always skip the peanut butter, though in my opinion that is what makes this dish so fun.

You’ll notice that there is no maple syrup in this picture, but I did add it to the recipe.  I don’t care for sweets in the morning but I realize that most people do.  Depending on your tastes, you can either use it or leave it off completely.  (I’ve use 1 teaspoon in the nutritional data)  Obviously any sweetener would work!