Just when you thought quinoa couldn’t have any more uses… PB&J Quinoa Cups prove this super seed’s versatility.
Deliciously, dessert-like peanut butter and jelly are a classic everyone can (and does!) appreciate. Healthy nut butter, protein-packed complex carbs and sweet blackberries make an appearance for flavor that sticks in your mind, more than on your fingers. No guilt here… and no bread either. Puffed quinoa is a huge spin on a superfood no one can get enough of today and things stay all natural with the addition of stevia and fresh fruit.
While this nutritious recipe makes the inner child in us want to shout, there’s no sugar or jam to provide the sugar high for it. So, proceed calmly and these PB&J Quinoa Cups can be on your plate soon enough.
Just make sure to log these PB&J Cups as one SmartCarb, one PowerFuel and one Extra in your NuMi app! >
Servings: 4 (1 serving = 2 cups)
Calories per Serving: 207
On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 1 Extra
- ¾ cup dry quinoa (or 1 cup puffed quinoa)
- 1/4 cup Tbsp. peanut butter
- 1 Tbsp. coconut oil
- 1 tsp. stevia
- ½ tsp. vanilla
- 1 ½ cups blackberries (or mixed berries of your choosing, slightly mashed)
- To make puffed quinoa: Heat a medium stock pot over medium heat. Once pot is hot, pour a small amount of quinoa over the bottom of the pan. Move the pan so that the quinoa swirls around as it pops (and to prevent burning). Once all quinoa has popped, transfer to a bowl and repeat with the rest of the quinoa. Quinoa should end up to be about one cup in the popped state.
- Combine peanut butter, coconut oil, stevia and vanilla to a small saucepan. Heat and stir until melted.
- Pour peanut butter mixture to puffed quinoa and mix.
- Place eight muffin liners in a muffin tin. Drop quinoa mixture into the muffin liners.
- Top with blackberries.
- Freeze for one hour.
- Store in freezer or refrigerator.