Breakfast Quinoa


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