Fruity Quinoa & Granola Bowls
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
Print Recipe
I love the variety of textures in this dish, with the warm quinoa and the crunchy granola. It’s also really easy to change it up to suit your particular cravings. Add more nondairy milk if you want the quinoa base to be a little creamier, or more maple syrup to satisfy your sweet tooth. Fresh sliced fruit or toasted walnuts on top are a favorite addition of mine. If your local grocer carries vegan yogurt, consider adding some of that, too.
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Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Vegan & Vegetarian
Duration less than 15 min
Diet Vegan
Cooking Technique Pressure Cook
Prep Time 2 minutes
Cook Time 8 minutes
Servings
4 Servings
Ingredients
  • 1 cup quinoa rinsed
  • 1 1/2 cups Water
  • 2 tbsp maple syrup plus more for topping (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/2 - 1 cup nondairy milk
  • 2 cups granola any variety
  • 2 cups Fresh Fruit Compote
  • Sliced bananas for topping (optional)
  • Toasted walnuts for topping (optional)
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Vegan & Vegetarian
Duration less than 15 min
Diet Vegan
Cooking Technique Pressure Cook
Prep Time 2 minutes
Cook Time 8 minutes
Servings
4 Servings
Ingredients
  • 1 cup quinoa rinsed
  • 1 1/2 cups Water
  • 2 tbsp maple syrup plus more for topping (optional)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/2 - 1 cup nondairy milk
  • 2 cups granola any variety
  • 2 cups Fresh Fruit Compote
  • Sliced bananas for topping (optional)
  • Toasted walnuts for topping (optional)
Votes: 0
Rating: 0
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Instructions
  1. In your Instant Pot®, combine the quinoa, water, maple syrup, vanilla, cinnamon, and salt. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
  2. When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.
  3. Carefully remove the lid and stir the quinoa. Add enough milk to get the desired consistency. Spoon the quinoa mix into bowls and top with granola, compote, and any additional toppings, as desired.
Recipe Notes

MAKE-AHEAD TIP:
The quinoa and compote can be made during your weekly meal prep and stored separately. Simply reheat and assemble for a delicious breakfast!
PER SERVING: Calories: 507; Total fat: 7g; Saturated fat: 2g; Sodium: 100mg; Carbs: 104g; Fiber: 9g; Protein: 10g

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