Looks like winter is planning to stick around a bit longer. Everyone keeps saying March is the worst month in New England. It sounds like it should be a spring month and we’re all so ready, but Mother Nature keeps us waiting. Until then peanut butter and jelly quinoa will have to get me through.
That, and cute pictures of puppy paw prints in the snow…
and did I mention peanut butter and jelly quinoa?
Okay, where was I? Ah, peanut butter and jelly quinoa, yes.
I love pb&j’s. I ate them almost everyday when I was growing up, except on the days I’d switch it up to have a delectable ketchup sandwich. Yup, I just said ketchup sandwich! I bet my mom is wondering why she ever let us make our own lunches.
This quinoa has the same flavorings as a traditional pb&j but is made with healthy quinoa instead of white or wheat bread, plus, no crusts to cut off! Also, if your quinoa is already cooked it takes less than 3 minutes to put together. Perfect for a quick breakfast or kid’s lunch.
Peanut Butter and Jelly Quinoa (vegan, gluten-free, soy-free)
1 cup cooked quinoa
2 tablespoons natural peanut butter
pinch of salt
1/2 cup milk of choice, I’ve been loving rice milk instead of almond lately
1 tablespoon of your favorite jam
Cook quinoa according to these directions.
While quinoa is cooking mix peanut butter, milk and salt together. If the mixture is to thick add a little bit more milk.
Place quinoa in a bowl.
Top with peanut butter mixture.
Then some jelly.
Mix. Eat. Gobble the whole thing up like a kid.
Enjoy and Exhale!