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Peanut Butter & Warm Strawberry Jam Quinoa Bowl
- 1/2 c. Quinoa
- 1 1/2 c. Almond milk
- 2 T. natural peanut butter
- 1 c. sliced strawberries
- 1 T. maple syrup
- 1 T. chia seeds
- 2 pitted dates, chopped
- 2 T. chopped almonds
- To a medium pan on medium-high, add quinoa and almond milk. Bring to a boil and swirl in peanut butter. Cover and reduce heat to low. Cook for 13 to 15 minutes, until quinoa is tender and almost all liquid is absorbed. Remove from heat and keep covered.
- Meanwhile, in a separate medium saucepan, cook strawberries and maple syrup over medium -high until berries release their juices and begin to break down, 7-9 minutes. Mash berries with a fork and add chia. Reduce heat to low, stirring occasionally until thickened, 1 to 2 minutes. Remove from heat and keep warm.
- Stir quinoa with a fork and divide between 2 bowls. Swirl strawberry mixture through and top with dates and almonds, dividing evenly. Serve with a splash of additional milk on top.