Leave a Reply
Want to join the discussion?Feel free to contribute!
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
|
|
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.
Home cooks everywhere are raving about the efficiency, convenience, and affordability of the Instant Pot®. Now, with this full-color, must-have cookbook—fully authorized by the makers of the Instant Pot®—you can discover exactly how much this miracle appliance can do.
You’ll find 175 delicious recipes, from breakfast to dessert, including:
-Soups and stews, vegetable mains and sides, jams and yogurts—even cheesecake.
-Everyday staples like Beef Chili and Chicken Noodle Soup, flavorful new dishes like Thai Green Curry Chicken and Curried Cauliflower Soup, and dinner party fare such as Steamed Lobster Tails with Meuniére Sauce and Créme Brulée.
-Favorites from popular bloggers and cookbook authors who have embraced the Instant Pot® as a must-have addition to their kitchens.
This essential cookbook is the perfect guide to the best-selling kitchen appliance to come along in decades
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
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.
I was wondering if anyone has tried setting a timer from the night before. I’m a bit hesitant to do it thinking the quinoa might become all mushy. Any suggestions?
I have made this recipe numerous times and LOVE IT!!!