Light and fluffy maple cinnamon breakfast quinoa served with fresh berries and sliced almonds. Only a 1 minute cook time in the pressure cooker / Instant Pot. Put this Pressure Cooker Breakfast Quinoa on your menu this week.
This recipe is from a great cookbook, Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields to review. JL also blogs at JL Goes Vegan and I featured her Portobello Mushroom and Barley Soup a couple of years ago on Pressure Cooking Today and today I’m featuring a recipe from her cookbook.
I’m not vegan, and probably never will be, but I definitely need to add more vegetables, bean and grains to my diet, and this gorgeous cookbook has lots of great recipes to help me do that.
Making Breakfast Quinoa in an Instant Pot
I was attracted to JL’s basic quinoa recipe in the cookbook because quinoa cooks in 1 minute in the pressure cooker. After 1 minute, you turn the pressure cooker off and let the quinoa steam while the pressure releases for 10 minutes.
Did you know that quinoa (pronounced keen-wah) is high in protein and fiber, is gluten-free, a complex carbohydrate with a low glycemic index, and only has 172 calories per 1/4 cup dry quinoa.
JL suggests serving the quinoa warm for breakfast with a drizzle of maple syrup and chopped pecans. I added some cinnamon and maple to the cooking liquid and served it topped with berries and some sliced almonds I had on hand.
I increased the recipe a little bit so I’d have plenty on hand to eat for breakfast throughout the week. It reheats well in the microwave and still keeps its light and fluffy texture. It will leave you feeling full all morning long. It’s a perfect, healthy way to start the day.
Update: Here’s a quick video to show you just how quick and easy it is to make:
1 1/2 cups uncooked quinoa, well rinsed 2 1/4 cups water 2 tablespoons maple syrup 1/2 teaspoon vanilla 1/4 teaspoon ground cinnamon pinch of salt Optional Toppings: milk, fresh berries, sliced almonds
- 1 1/2 cups uncooked quinoa, well rinsed
- 2 1/4 cups water
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- pinch of salt
Add quinoa, water, maple syrup, vanilla, cinnamon, and salt to the pressure cooking pot.
Select high pressure and 1 minute cook time. When beep sounds turn pressure cooker off, wait 10 minutes, and then use a Quick Pressure Release to release any remaining pressure.
When valve drops carefully remove lid, tilting away from you to allow steam to disperse.
Fluff the quinoa and serve hot with milk, berries, and sliced almonds.
Disclosure: I was sent a free copy to review, but all opinions expressed are always my own.