Low-FODMAP Peanut Butter and Banana Breakfast Quinoa; Gluten-free, Vegan

Quick, easy and so delicious.  A low-FODMAP recipe for breakfast quinoa is the perfect start to your day!

Quinoa is one of the most nutritious foods you can make.   The plant has been cultivated for over 7,000 years in South America and is a naturally gluten-free, low-FODMAP source of all 20 amino acids.  Thus it is known as a ‘complete protein source’.

One cup of quinoa contains 8 grams of protein and 5 grams of fiber, in only 222 calories!  Plus it is packed with vitamins and minerals.  My low-FODMAP recipe adds to the power of this breakfast with healthy fats from peanuts, and nutrients from the bananas.  Low-FODMAP Peanut Butter and Banana Quinoa will fill you up all morning long!

You may also love:

• low-FODMAP Chai Overnight Oats
• low-FODMAP Peanut Butter and Banana Baked Oatmeal
• low-FODMAP Breakfast Bake
• low-FODMAP Chocolate Chip Waffles
• low-FODMAP Blueberry Pancakes

Or else browse over 300 more low-FODMAP recipes on my blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Peanut Butter and Banana Breakfast Quinoa; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 4

Prep time: 20 min

Ingredients

• 1 cup white quinoa, rinsed
• 2 cups water
• 1/3 cup all-natural peanut butter, salted or unsalted
• 2 tablespoons pure maple syrup, plus more for drizzling
• 1/2 teaspoon ground cinnamon, plus more for sprinkling
• 1 medium ripe banana, sliced
• Chopped peanuts for garnish

Directions

• In a large saucepan, bring quinoa and water to a boil
• Reduce heat to low, then cover and simmer until quinoa softens about 10 minutes
• Remove from heat
• Stir in peanut butter, maple syrup, and cinnamon
• Place in serving bowls and top with sliced banana, then drizzle with additional maple syrup, cinnamon and chopped peanut if desired
• Serve immediately or refrigerate in mason jars for on-the-go healthy eating