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Chocolate Fudge Cake
Breakfast Quinoa
| By : |
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.
| 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.
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.
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Super quick and easy. Turned out great!
Excellent for breakfast.
Tasty with a variety of toppings.
I added all the milk into the pot for cooking and it turned out moust and lovely.
Delicious! I made with vanilla soy milk and blueberries. Turned out excellent and the whole family enjoyed…even the toddler.
Worked great. I actually used dried blueberries and added them in with the quinoa since we did not have frrsh onhand. Delish!
This was one of the best breakfasts I’ve made in a while! Super healthy and definitely an energy booster. I would recommend adding spices and getting creative with them.. quinoa can be bland so added spices add some extra depth
This was great, a change from oatmeal! I did 1 1/2 min on the time because I like my quinoa a little crunchy. Will make again.
Yum! I always thought I hated quinoa but gave it another try in the instant pot. This was a delicious recipe that turned out beautifully for an easy and nourishing breakfast.
Perfect every time! One way I like to serve is to heat some frozen blueberries in a bowl, then top it with the cooked quinoa. I don’t usually bother with extra sweetener, it’s really delicious as is. For extra flavor, a dash of almond extract is nice too.
Too much salt! Willbonly add pinch next time and not 1/4.
Too much salt. Recipe asked for 1/4 tsp.
Hi, I’m new here. Would it be safe to make this cows’ milk, please? xxx
Yes you could use cow’s milk instead of almond milk.
I cant see the list of ingredients for this recipe or any of the recipes on this site?
Hi Ryder,
Are you using the tabs at the bottom of each recipes to switch between description, ingredients and instructions?
Used hemp milk instead of almond milk, as I prefer hemp milk. Used two pinches of salt as opposed to the 1/4 tsp, due to a previous reviewer mentioning 1/4 tsp was too much. Freah blueberries to top it off.
Will make again. Will let my 12m LO try as soon as she wakes, hoping she’ll like it.
Will the leftovers be good of a couple days ?
This is the 5th thing i have made in my brand new pot and i really liked it. A bit too salty (wish i’d read these reviews first – doh!) but i’ll just cut the salt next time. I am on slimming world so added a teaspoon of choc shot and raspberries, and it was delicious.
Can we use water to cook instead of milk? I do the same with oatmeal, water instead of milk
Excellent. Used blueberry compote
Super yummy! I didn’t have any ground cinnamon on hand, so I added some almond extract instead. Turned out great! I put cut pears on top with sliced almonds. Tasty and filling.
This is an easy healthy breakfast. I make it at night and have it for breakfast for several days.
Was looking for a heathy breakfast, very filling and tasty! Will be making this a lot!
Just Wow! I used fresh cranberries and wild blueberries, because it my business! Thank you!
Not uuhhy
Note to ve.champoux: Yes, it will be good as leftover. In fact, when I make quinoa, I make a double recipe and put what is left from first meal in single serve glass mason jars for freezer. When ready to have quinoa again, just add a little water or milk, reheat in microwave or atop stove and enjoy. It is as good or better as leftover.