Slow-Cook Chai-Spiced Breakfast Quinoa with Berries

Instead of getting your chai fix in a cup, try it in a bowl—in this healthy and nicely spiced grain-based breakfast dish. Fresh berries are stirred into the creamy grains and placed on top—with a drizzle of honey.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

more than 2 hours

Diet

Celiac, Dairy Free, Plant-Based, Vegan, Vegetarian

Cooking Technique

Slow Cook

Keywords

6 servings, breakfast, celiac, coconut milk, coconut oil, contributed, cook 120 min, dairy free, easy, ginger, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, honey, Instant Pot Culinary Team, modern, more than 2 hours, plant-based, prep 10 min, quinoa, raspberries, salt, slow cook, vegan, vegetarian, water

Prep Time

10 min

Cook Time

120 min

Servings

6 servings

Ingredients

2 cups quinoa
5 cups Water
1/4 cup honey
1 tablespoon coconut oil
2 teaspoons Ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup coconut milk
2 cups raspberries
honey

Instructions

Place quinoa in a sieve and rinse well under cool running water; let drain.
Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg, and salt in the Instant Pot.
Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to more.
Cook for 2 to 3 hours or until grains are tender. Press cancel.
Stir in the coconut milk and 1 cup of the fresh berries. Top each serving with the remaining berries and drizzle with honey.

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