Breakfast Quinoa
This is a healthy, filling, set-and-forget breakfast—put the main ingredients into the pot and let it cook while you get ready for the day. Add more or less milk as you like to the bowls of cooked grain, and vary the toppings according to what’s in season, such as berries in the summer and ripe pears in the fall.
Servings Prep Time
4servings 10minutes
Cook Time
14minutes
Servings Prep Time
4servings 10minutes
Cook Time
14minutes
Ingredients
  • 1cup quinoa(red, white, or mixed), rinsed
  • 3cups vanilla almond milkplus more as needed
  • kosher salt
  • 1/4tsp ground cinnamon
  • 6ounces raspberriesor 1 cup generous mixed blackberries, raspberries, and blueberries
  • 1/4cup sliced almonds
  • honeyfor drizzling
Instructions
  1. Put the quinoa in the Instant Pot®. Add 2 cupsof the almond milk, 1/4 teaspoon salt, and the cinnamon.
  2. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 2 minutes at high pressure.
  3. Let the steam release naturally for 12 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and fluff the quinoa with a fork.
  4. To serve, divide the quinoa evenly among four bowls. Pour 1/4 cup of the remaining almond milk over each serving, adding more if desired. Top the quinoa with the berries and almonds, drizzle with honey, and serve right away.