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This PB&J Quinoa Bowl is the perfect healthy breakfast to get your week started on the right foot.
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5 from 1 vote

PB and J Quinoa Bowl

Protein-packed quinoa gets a morning makeover when cooked with your favorite nut milk and swirled with peanut butter and jam, plus even more delicious toppings!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 522kcal


  • 1 1/2 cups rinsed quinoa
  • 3 cups unsweetened cashew milk, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter, plus more for topping (if desired)
  • 2-4 tablespoons strawberry jelly
  • 1/2 cup slivered almonds, toasted
  • 2 bananas, sliced


  • Bring quinoa, 2 ½ cups of the cashew milk and honey to a boil in a medium saucepan, stirring occasionally. 
  • Turn down the heat to a low simmer, cover and cook for 10 more minutes. 
  • Turn off the heat and stir in additional ½ cup of cashew milk, salt and peanut butter. 
  • Scoop quinoa into 2-4 bowls and top with strawberry jelly, almonds, banana and more peanut butter, if desired.


  1. Rinse the quinoa before cooking to get rid of any potential bitter- or soapiness. 
  2. To meal prep the quinoa, follow Steps 1-3, cool and refrigerate in a covered container for up to 5 days before serving.
  3. You can make substitutions for almost all of the ingredients in this recipe to make it suit your tastes (milk, nuts, nut butter, jam).
  4. To make this recipe baby-led weaning friendly, omit the honey, jam and whole nuts. Also, make sure your child has no nut allergies before serving this to him/her.


Calories: 522kcal | Carbohydrates: 72g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Sodium: 492mg | Potassium: 770mg | Fiber: 9g | Sugar: 18g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 4mg