Instant Pot Breakfast Quinoa

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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