15-30 min4 servingsAlexis Mersel

Breakfast Quinoa

By Alexis Mersel

4 servings

15-30 min

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 10 min

Cook Time: 14 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: High Fiber, Vegetarian

Yield: 4 servings

Ingredients

1 cup quinoa
3 cups vanilla almond milk
kosher salt
1/4 tsp ground cinnamon
6 ounces raspberries
1/4 cup sliced almonds
honey

This is a healthy, filling, set-and-forget breakfast—put the main ingredients into the pot and let it cook while you get ready for the day. Add more or less milk as you like to the bowls of cooked grain, and vary the toppings according to what’s in season, such as berries in the summer and ripe pears in the fall.

INSTRUCTIONS

Put the quinoa in the Instant Pot®. Add 2 cupsof 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 four bowls. Pour 1/4 cup of the remaining almond milk over each serving, adding more if desired. Top the quinoa with the berries and almonds, drizzle with honey, and serve right away.

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About the chef

Alexis Mersel

Alexis Mersel is an author, baker, and recovering corporate executive who lives in Columbus, Ohio with her husband, daughter, and giant cookbook collection. When she's not cooking in or writing about her Instant Pot (she has authored 3 cookbooks on this subject and another on the air fryer), she is in the kitchen making sourdough bread, which she fell in love with first when studying at Ballymaloe Cookery School in Ireland and again when she returned stateside to her then-home in San Francisco. Read more about Alexis's cooking and travel adventures at: whatisinmypurse.com

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