Name: Fruity Quinoa & Granola Bowls
Prep time: 2 min
Cook time: 8 min
Yield: 4 Servings
Cuisine: Modern
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))

Fruity Quinoa & Granola Bowls

By :The Complete Vegan Instant Pot Cookbook By Barb Musick

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.

Course

Breakfast

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast, Vegan & Vegetarian

Duration

less than 15 min

Diet

Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Bananas, Cinnamon, Maple Syrup, Quinoa, Vanilla, Walnuts

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

Main Ingredient

Bananas, Cinnamon, Maple Syrup, Quinoa, Vanilla, Walnuts

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)

Instructions

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).
When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.
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

https://amzn.to/2GueRz4

The Complete Vegan Instant Pot Cookbook By Barb Musick

BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures. The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.