Instant Pot Breakfast Quinoa
- 1 1/2 cups The Grain Market Quinoa , soaked in water overnight
- 1 (15 ounce) can coconut milk, or milk of choice
- 1 1/2 cups water
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Add In Options: Fresh fruit, Coconut flakes, Non-dairy milk, The Grain Market Flax Seeds
- Drain the soaked quinoa and rinse well. Place the quinoa in the bowl of your Instant Pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut, and press the button for the "rice" setting. (Low pressure for 12 minutes.) Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid.
- Divide the quinoa into 6 individual containers with lids (about 1 cup of quinoa per container), and store them in the fridge until ready to serve. (They should keep well for one week.)
- When you're ready to eat breakfast, top one serving with non-dairy milk, fresh fruit, coconut flakes, flax seeds, and any other toppings you like.
