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Bacon-Onion Jam
Slow-Cook Chai-Spiced Breakfast Quinoa with Berries
| By : |
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
6 servings
|
Ingredients
- 2 cups quinoa
- 5 cups Water
- 1/4 cup honey
- 1 tablespoon coconut oil
- 2 teaspoons Ginger minced fresh
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup coconut milk refrigerated, full fat, or half-and-half
- 2 cups raspberries chopped strawberries, blueberries, and/or blackberries
- honey topping
Ingredients
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Instructions
- Place quinoa in a sieve and rinse well under cool running water; let drain.
- Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg, and salt in the Instant Pot.
- Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to more.
- Cook for 2 to 3 hours or until grains are tender. Press cancel.
- Stir in the coconut milk and
1 cup of the fresh berries. Top each serving with the remaining berries and drizzle with honey.
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Nice dish but i found it a bit bland. I used cashew milk instead of coconut milk.
Was really looking forward to this one, but I can’t get past the texture. I don’t like mushy quinoa so I reduced water by 1 cup and set it to slow cook for 2 hours–my fault, maybe I should have gone for 3. When I opened it up, the quinoa was wet, heavy and soggy, although the flavour was great. Will have to tweak this one to get it right, because I love everything else about it.
Good spice balance, worked better for me with steel cut oats & reduced cook time for mote bite. Finished with vanilla coconut cream & walnuts.