Slow-Cook Chai-Spiced Breakfast Quinoa with Berries
Instead of getting your chai fix in a cup, try it in a bowl—in this healthy and nicely spiced grain-based breakfast dish. Fresh berries are stirred into the creamy grains and placed on top—with a drizzle of honey.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2cups quinoa
  • 5cups Water
  • 1/4cup honey
  • 1tablespoon coconut oil
  • 2teaspoons Gingerminced fresh
  • 1teaspoon ground cardamom
  • 1teaspoon ground cinnamon
  • 1/4teaspoon ground cloves
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 1cup coconut milkrefrigerated, full fat, or half-and-half
  • 2cups raspberrieschopped strawberries, blueberries, and/or blackberries
  • honeytopping
  1. Place quinoa in a sieve and rinse well under cool running water; let drain.
  2. Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg, and salt in the Instant Pot.
  3. Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to more.
  4. Cook for 2 to 3 hours or until grains are tender. Press cancel.
  5. Stir in the coconut milk and 1 cup of the fresh berries. Top each serving with the remaining berries and drizzle with honey.