Slow-Cook Chai-Spiced Breakfast Quinoa with Berries

By: Instant Pot Culinary Team

Slow-Cook Chai-Spiced Breakfast Quinoa with Berries
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Celiac, Dairy Free, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Slow Cook
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
120 min

serving icon 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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