Chocolate Fudge Cake
Breakfast Quinoa
By :Williams Sonoma Book 2 |

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.
Course | Breakfast |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast |
Duration | 15-30 min |
Diet | High Fibre, Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Almond Milk, Quinoa, Raspberries |
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
Ingredients
|
Instructions
- Put the quinoa in the Instant Pot®. Add
2 cups of the almond milk,1/4 teaspoon salt, and the cinnamon. - 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.
- 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.
- 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.
Williams Sonoma Book 2
From nutritious breakfasts to decadent desserts, Everyday Instant Pot presents a go-to collection of delicious, well-tested recipes for anytime cooking with an electric pressure cooker.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
The Instant Pot has become an instant classic, a must-have item for home cooks everywhere. Everyday Instant Pot presents an indispensable collection of well-curated recipes that are easy to follow and yield delicious, consistent results. From comforting classics like One-Pot Bolognese, French Dip Sandwiches, and Texas Beef Chili, to lighter fare such as chicken braised with citrus and olives, gingery salmon, and zesty and bright wild rice salad, you’ll find plenty of inspiration for getting the most out of your pressure cooker.
The well-tested recipes include all the basics—like yogurt, eggs, jam, rice, beans—as well as dishes for every meal of the day. You’ll learn the fundamentals and benefits of cooking various cuts of meat—such as pork shoulder, chicken thighs, or beef chuck—in an Instant Pot. Along with a basic cooking method for each cut as well as a selection of flavor profiles—such as Korean, Mexican, Indian, Thai, and Mediterranean—that work well with it and suggestions for serving. With this comprehensive “building block” approach, and collection of inspiring recipes to draw on, you’ll become an Instant Pot expert in no time.
All recipes by : Williams Sonoma Book 2
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