- ½ cup uncooked quinoa
- 1 ½ cups unsweetened almond milk
- 2 tbsp natural, unsalted peanut or almond butter
- 1 cup strawberries
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 2 dates, chopped
- 2 tbsp almonds, chopped
In a medium saucepan on medium-high, add quinoa and almond milk. Bring to a boil and swirl in peanut or almond butter. Cover and reduce heat to low. Cook for 13 – 15 minutes, until quinoa is tender and almost all liquid is absorbed. Remove from heat and keep covered.
In a separate saucepan, while quinoa is cooking, cook strawberries and maple syrup on medium heat for 3 minutes. Mash berries with a fork and add chia seeds. Reduce heat to low and stir occasionally until thickened. Remove from heat and keep warm.
Stir quinoa with a fork and divide between bowls. Swirl in strawberry mixture and top with dates and almonds. Top with a splash of almond milk.
*adapted from cleaneating.com