READY IN: 24mins
INGREDIENTS
1cupquinoa, rinsed(red, white, or mixed)
3cups vanilla almond milk (plus more as needed)
1⁄4 teaspoonkosher salt
1⁄4 teaspoonground cinnamon
6ouncesraspberries or 1 cup mixed blackberry, raspberries, and blueberries
1⁄4 cupsliced almonds
honey, for drizzling
NUTRITION INFO
Serving Size: 1 (107) g
Servings Per Recipe:4
Calories: 212.2
Calories from Fat 51 g 24 %
Total Fat 5.7 g 8 %
Saturated Fat 0.5 g 2 %
Cholesterol 0 mg 0 %
Sodium 148 mg 6 %
Total Carbohydrate33.8 g 11 %
Dietary Fiber 6.5 g 26 %
Sugars 2.1 g 8 %
Protein 7.7 g 15 %
DIRECTIONS
Put the quinoa in the instant pot.Add 2 cups of the almond milk, 1/4 teaspoon salt, and the cinnamon.
Lock the lid in place and turn the valve to sealing.Press the pressure cook button and set the cook time for 2 minutes at high pressure.
Let the steam release naturally for 12 minutes, then turn the valve to venting to quick-release any residual steam.Carefully remove the lid and fluff the quinoa with a fork.
To serve, divide the quinoa evenly among 4 bowls.Pour 1/4 cup of the remaining almond milk over each serving, adding more of desired.Top the quinoa with the berries and almonds, drizzle with honey, and serve right away.
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