EWWK: Peanut Butter and Banana Quinoa Breakfast Bowl


1 cup uncooked quinoa
2 cups water
2 tablespoons chia seeds
1 teaspoon vanilla extract
2 tablespoons unsalted creamy or crunchy peanut butter
2 medium ripe bananas, sliced
¼ cup unsweetened shredded coconut
2 tablespoons chopped peanuts
Plant-based milk, optional


Place the quinoa and water in a medium pot, cover, and bring to a boil over medium-high heat. Reduce heat to medium and cook for 10-12 minutes, until tender.

Stir in the chia seeds, vanilla and peanut butter and divide the quinoa among four cereal bowls.

Top with the bananas, coconut and peanuts. Serve with plant-based milk, if desired.

Note: If you are going to serve this porridge later, do not add the bananas, coconut, and peanuts until after reheating, to avoid discoloration and sogginess.

Variation: Replace the peanuts and peanut butter with sunflower seeds and sunflower seed butter or almonds and almond butter.

Yield: 4 Servings (Serving size: 1/2 cup quinoa + toppings)
Nutrition Breakdown: Calories 289, Fat 10g (3g saturated), Fiber 7g, Carbohydrate 42g, Protein 11g.