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Peanut Butter Breakfast Quinoa- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 104 % Daily Value *
- Total Fat: 4 g 6.22%
- Saturated Fat: 1 g 3.94%
- Trans Fat: 0 g %
- Cholesterol: 3 mg 0.88%
- Sodium: 11 mg 0.48%
- Calcium: 51 mg 5.1%
- Potassium: 135 mg 3.84%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.33%
- Zinc: 0 mg 0%
- Total Carbohydrate: 13 g %
- Dietary Fiber: 3 g 10.81%
- Sugar: 2 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.54%
- Vitamin C 6.25%
- Vitamin D 0.97%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
1 cup cooked quinoa
1 tablespoon peanut butter (or almond butter)
1/4 cup plain greek yogurt (dairy or non-dairy)
2 tablespoons milk of choice
1/2 cup raspberries
Instructions
In a small saucepan, combine quinoa, peanut butter and yogurt. Heat until just warm. Transfer to a bowl and top with raspberries.