Fruity Quinoa & Granola Bowls

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Fruity Quinoa & Granola Bowls
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["MAKE-AHEAD TIP:
The quinoa and compote can be made during your weekly meal prep and stored separately. Simply reheat and assemble for a delicious breakfast!
PER SERVING: Calories: 507; Total fat: 7g; Saturated fat: 2g; Sodium: 100mg; Carbs: 104g; Fiber: 9g; Protein: 10g"]
cuisine icon Keywords
4 servings, breakfast, contributed, cook 8 min, easy, fresh fruit compote, granola, ground cinnamon, less than 15 min, maple syrup, modern, nondairy milk, pinch salt, prep 2 min, pressure cook, quinoa, sliced bananas, toasted walnuts, vanilla extract, vegan, water

prep icon Prep Time
2 min
cook icon Cook Time
8 min

serving icon Servings
4 Servings
Ingredients
  • 1 cup quinoa
  • 1 1/2 cups Water
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/2 - 1 cup nondairy milk
  • 2 cups granola
  • 2 cups Fresh Fruit Compote
  • Sliced bananas
  • Toasted walnuts
Instructions
  • In your Instant Pot®, combine the quinoa, water, maple syrup, vanilla, cinnamon, and salt. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
  • When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.
  • Carefully remove the lid and stir the quinoa. Add enough milk to get the desired consistency. Spoon the quinoa mix into bowls and top with granola, compote, and any additional toppings, as desired.
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