Ingredients
- 1 1/2 cups quinoa soaked in water at least 1 hour
- 1 15 ounce can coconut milk, or milk of choice
- 1 1/2 cups water
- 1 teaspoon ground cinnamon
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
FOR BLUEBERRY SAUCE
- ½ Cup blueberries
- 3 Tbsp maple syrup
- 3 Tbsp water
Instructions
- Place all the ingredients in the bowl of your Instant Pot. Seal the lid with the vent shut and cook on low pressure for 12 minutes.
- Allow the pressure to naturally release. Open the vent and remove the lid.
- While the quinoa is cooking, make the blueberry syrup.
- In a small pan over medium heat, stir the maple syrup with the water the blueberries. With the help of a wooden spoon mush the blueberries. Cook until slightly thick and caramelized (around 7 minutes). Remove from fire.
- Serve the quinoa into bowls. Top with the blueberry syrup, the granola and the banana.
Notes
ADDITIONAL INFO TO EDIT:
- 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, hemp hearts, and any other toppings you like.