4 servingsAmericanbreakfast

Fruity Quinoa & Granola Bowls

By The Complete Vegan Instant Pot Cookbook By Barb Musick

4 Servings

less than 15 min

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Prep Time: 2 min

Cook Time: 8 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Vegan

Yield: 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

I love the variety of textures in this dish, with the warm quinoa and the crunchy granola. It’s also really easy to change it up to suit your particular cravings. Add more nondairy milk if you want the quinoa base to be a little creamier, or more maple syrup to satisfy your sweet tooth. Fresh sliced fruit or toasted walnuts on top are a favorite addition of mine. If your local grocer carries vegan yogurt, consider adding some of that, too.

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.

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