Breakfast Quinoa
By :Williams Sonoma Book 2
quinoa recipe
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.
quinoa recipe
Votes: 20
Rating: 4.55
Rate this recipe!
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Prep Time 10 minutes
Cook Time 14 minutes
Servings
4 servings
Ingredients
  • 1 cup quinoa (red, white, or mixed), rinsed
  • 3 cups vanilla almond milk plus more as needed
  • kosher salt
  • 1/4 tsp ground cinnamon
  • 6 ounces raspberries or 1 cup generous mixed blackberries, raspberries, and blueberries
  • 1/4 cup sliced almonds
  • honey for drizzling
Prep Time 10 minutes
Cook Time 14 minutes
Servings
4 servings
Ingredients
  • 1 cup quinoa (red, white, or mixed), rinsed
  • 3 cups vanilla almond milk plus more as needed
  • kosher salt
  • 1/4 tsp ground cinnamon
  • 6 ounces raspberries or 1 cup generous mixed blackberries, raspberries, and blueberries
  • 1/4 cup sliced almonds
  • honey for drizzling
quinoa recipe
Votes: 20
Rating: 4.55
Rate this recipe!
Print Recipe
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.
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