Breakfast Quinoa

By: Williams Sonoma Book 2

Breakfast Quinoa
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
High Fibre, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 4 servings, breakfast, breakfast recipe, breakfast recipes, contributed, cook 14 min, easy, ground cinnamon, high fibre, honey, instant pot quinoa recipes, instant pot recipe, kosher salt, modern, prep 10 min, pressure cook, pressure cooker recipes, quinoa, quinoa recipe, raspberries, sliced almonds, vanilla almond milk, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
14 min

serving icon Servings
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
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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