- The natural peanut butter that I used is not very sweet, so I used 4 tbsp of agave nectar. Adjust this depending on your taste.
- I decided to add a tablespoon of crushed peanuts to the mixture since I was using smooth peanut butter.
- The peanut butter I used is very runny, but if yours is on the thick/dry side, you may want to heat it up slightly beforehand.
- I found the mixture to be too sticky to roll into balls right away, so I placed it in the fridge for 15 minutes, and it firmed-up just enough to easily roll into balls.
- I tried making something similar a couple weeks back using puffed brown rice, but the texture seemed too chewy – and almost soggy. Regular (white) puffed rice (such as regular Rice Krispies) should work well, but it has under half the protein, so seek-out puffed quinoa if you can.
April 6, 2012 – This recipe was featured as an “Afternoon Snack Recipe” on Glamour.com. Woohoo!
May 9, 2013 – Reader Tamara (below) said that she found Puffed Quinoa in Canada at Bulk Barn. In the U.S, it can be ordered online from Amazon.com.
July 15, 2013 – Reader Amanda (below) says you can find Puffed Quinoa in Toronto at Noah’s Natural Foods. Thanks Amanda!
December 12, 2013 – I just realized that this recipe made Buzzfeed’s 12 Ballin’ Recipes list. Yay!
- In a mixing bowl, combine the peanut butter, agave and vanilla. If the mixture is too firm, heat it up on the stove a little bit.
- Add the puffed quinoa (and peanuts, if using), and stir to combine.
- Place mixture in the fridge for 15 minutes to let it firm up.
- Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
- Optional: dip some or all of the balls in dark chocolate.