Fruity Quinoa & Granola Bowls
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.
Servings Prep Time
4Servings 2minutes
Cook Time
8minutes
Servings Prep Time
4Servings 2minutes
Cook Time
8minutes
Ingredients
  • 1cup quinoarinsed
  • 1 1/2cups Water
  • 2tbsp maple syrupplus more for topping (optional)
  • 1tsp vanilla extract
  • 1/2tsp ground cinnamon
  • Pinch salt
  • 1/2 – 1cup nondairy milk
  • 2cups granolaany variety
  • 2cups Fresh Fruit Compote
  • Sliced bananasfor topping (optional)
  • Toasted walnutsfor topping (optional)
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