InstantPot Breakfast Quinoa (DF)

It's taken me a while to come around to liking quinoa. It's one of those good for you but acquired tastes I think. While I'm still not sold on it on its own as a side, I do love quinoa in baked dishes and I've been exploring with it as a replacement for oatmeal.

This is one of those oatmeal-like dishes and because it's made in the InstantPot, it takes about 2 minutes to assemble and about 25 minutes start to finish in the IP before it's ready to eat. Talk about the perfect prep ahead meal!

This makes 6 servings so it's literally the perfect meal to make on a Sunday and then package up for quick weekday breakfasts. Just add a little non-dairy milk when you're ready to eat and whatever toppings you like and you're ready to go. If you like your "cereal" hot like I do just nuke it for 45-60 seconds and top with whatever you like. I added blueberries, chia, hemp and a little bit of Trader Joe's bourbon barrel maple syrup to mine this morning and hello, yum!

InstantPot Breakfast Quinoa

Ingredients
1 1/2 c. quinoa, soaked in water for at least 1 hour
1 can of coconut milk (13.5 oz) (or other non-dairy milk of choice)
1 1/2 c. water
1 tsp cinnamon
1/4 c. maple syrup (or sweetener of choice)
2 tsp vanilla extract
1/4 tsp salt

Optional toppings
Chia seeds
Hemp seeds
Shredded coconut
Fresh fruit
Maple syrup


Instructions

1. Drain the soaked quinoa and rinse well. Place quinoa in the bowl of the InstantPot. Add milk, water, cinnamon, syrup, vanilla and salt. Mix.

2. Seal the lid with the vent shut and press the button for the "rice" setting (low pressure for 12 minutes.)

3. Allow the pressure to release naturally, about 10 minutes. Then open the vent and remove the lid.

4. Mix the quinoa and portion out into 6 individual containers (about 1 cup per serving) for serving during the week. Store in the fridge for up to one week.

5. When you're ready for breakfast, add the milk of your choice, fresh fruit, shredded coconut, chia and/or hemp seeds, or a little more syrup.