Preheat oven to 350 degrees and grease a standard 12-muffin tin with a nonstick cooking spray.
In a medium sauce pan stir together quinoa and 1 cup milk. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until quinoa is tender and milk is absorbed.
In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine.
In a large bowl combine remaining milk, yogurt, eggs, vanilla, and peanut butter and mix well.
Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa.
Divide batter among muffin cups. Drop a heaping 1/2 teaspoon of strawberry preserves into the center of each muffin tin on top of the batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.
Allow to cool for 5-10 minutes then serve with an 8-ounce glass of your favorite Prairie Farms milk!