Instant Pot Quinoa Breakfast Bowls

breakfast-quinoa-bowls

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Enjoy this bright and hearty quinoa breakfast bowl loaded with flavorful toppings. The quinoa is perfectly cooked with an Instant Pot, having just the right amount of bite to contrast the toasted almonds. Feel free to mix up your toppings or get creative with your spices.

Yield: 4 servings


Reprinted with permission from Vegan in an Instant: 103 Plant-Based Recipes for Your Instant Pot® by Marina Delio, copyright ©2020. Published by Alpha.

Ingredients

1 cup quinoa, rinsed and drained

1½ cups unsweetened almond or other plant-based milk, plus more to serve

½ teaspoon pure vanilla extract

Pinch of ground cinnamon

For Serving Ingredients

¼ cup pure maple syrup

1 cup berries (any combination of blueberries, raspberries, or strawberries)

1 banana, sliced

½ cup slivered almonds, toasted

Directions

  1. In the inner pot, stir together the quinoa, almond milk, vanilla, and cinnamon. Lock the lid and ensure the steam release valve is set to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes.
  2. Once the cook time is complete, immediately quick release the pressure. Carefully remove the lid.
  3. If desired, stir in more milk to thin into a porridge. Serve warm in bowls, sweetened to taste with maple syrup and topped generously with fruit and almonds.