Vegetarian / Breakfast / Plant-based / Vegan
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.
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
¼ cup pure maple syrup
1 cup berries (any combination of blueberries, raspberries, or strawberries)
1 banana, sliced
½ cup slivered almonds, toasted