Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls

detox quinoa breakfast bowl with bananas and raspberries on top

If you can’t tell, the Instant Pot has become one of my favorite kitchen helpers. I love how I can toss a few ingredients inside, seal the lid, and walk away, knowing that I’ll come back to a perfectly cooked dish. In the case of these Make-Ahead Detox Quinoa Breakfast Bowls, the quinoa doesn’t necessarily cook any faster than if you were to cook it on the stovetop, but the preparation is a breeze!

What sets this “breakfast quinoa” apart from a big batch that I’d normally make over the weekend (to use for stir-fries or lunch bowls) is that it’s soaked ahead of time, to help remove any bitterness, then it’s cooked with coconut milk for a rich and creamy flavor, along with a touch of cinnamon and pure maple syrup.  I’ll admit that I’m guilty of NOT soaking my quinoa when I’m rushed to make something savory, but with the milder flavor of these breakfast bowls, you’ll want to soak your quinoa first for best results.

Naturally, you can tweak this recipe to suit your needs. It’s more of a general outline for making an oh-so-comforting porridge that happens to be a complete source of plant-based protein. It should help keep you full and satisfied for hours! If you want this recipe to be lower in fat, swap the coconut milk for almond milk or water. If you’d like to swap the maple syrup for stevia, or omit the sweetener entirely, be my guest. (Though you might already know why I stopped using stevia myself.) And by all means, please use as much fresh fruit and non-dairy milk on top as you like! I got a little crazy with adding almond milk to mine this week, to the point that it reminded me of eating traditional cereal.

detox quinoa breakfast bowl with raspberries and bananas on top

This recipe makes a big batch for the week, so you can store it as single servings in the fridge for a quick breakfast on-the-go. Pack it up for work or school, along with some fresh fruit to put on top, or eat it at home as a quick no-fuss breakfast with almond milk as a healthier cereal replacement. I actually prefer eating this porridge cold with almond milk, even when it’s cold outside, but you’re welcome to warm it up if you like. The contrast of textures and flavors keep it interesting, and makes a nice change from smoothies or eggs for breakfast. I hope you’ll enjoy it, too!

4.86 from 7 votes
Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls
Prep Time
25 mins
Cook Time
1 min
Total Time
25 mins
An easy make-ahead breakfast that is loaded with plant-based protein. The perfect alternative to store-bought breakfast cereal.
Course: Breakfast
Servings: 6
Calories: 197 kcal
  • 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
Optional toppings:
  • Fresh fruit
  • Coconut flakes
  • Hemp hearts
  • Non-dairy milk
  1. 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.)
  2. 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.)
  3. 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.

holding a bowl of quinoa breakfast with raspberries and bananas on top

Don’t have an Instant Pot? You can make this on the stove, too! Simply bring all of the quinoa ingredients to a boil over high heat, then lower the heat and cover to cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.

Reader Feedback: Do you have another favorite make-ahead breakfast? 

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Wendy Montgomery

Is canned coconut different from cartons of
Coconut milk, sold near almond & soymilk?

I bought a can to make this, but use cartons of
Coconut milk daily with cereal.
Thank you for your help, can’t wait to try this

mary m young

Per your instructions I soaked the quinoa for an hour. The water was merky. What to use a
as a strainer? I have a fine mesh yogurt strainer that sits in a plastic box. Let it soak in that and
when it was done I just pulled it out and proceeded. Seeds came out very nicely. Looked up on
eBay and the prices were all over the place. Made it up and placed the cereal in pint mason jars
and sealed them with my seal a meal device. Loved the cereal. Added a hand full of chopped walnuts
and some flavored coffee creamer. My new best friend for breakfast. Thank you, Megan.


Great idea. Have you ever tried to use the timer in order to have the quinoa cooked while you are still sleeping but to have it ready and still warm for breakfast? I have just got my Istant Pot yesterday. So I am still pretty excited about it.


Delicious – thank you for the lovely recipe. I have been looking for a Greek yogurt replacement for breakfasts and this is perfect.

I whipped up some cashew milk and use it in place of the coconut milk. I am seed cycling, so topped with ground sunflower and sesame seeds. Added some fresh berries and a splash of cold cashew milk. I ate 4 hours ago and haven’t felt any need for a snack.


Rice setting on instant pot defaults to 10 min. I hope this works. Just put it all to cook!!


When I cook quinoa, I always cook it for 1 minute with 10 minutes NPR and it’s perfect and this is the cooking time recommended by Instant Pot. Isn’t 12 minutes way too long to cook this? What will the texture be like? Thanks for advice.

    Megan Gilmore

    I’ve always found the quinoa too “al dente” when I cook it like that, but keep in mind that the 12 minutes is at LOW pressure– it would be too long if you did it on high pressure. I find that when I hit the “rice” button the quinoa turns out the same way it does when I cook it on the stove top, but I’m sure there are many ways to do it with good results!

Carol Adamcik

Love the idea of quinoa for breakfast. Sometimes my smoothie just isn’t enough. I bought prewashed quinoa and cooked it with some plain apple juice diluted with water. It was intended for my salad, but I couldn’t stop eating it straight out of the pot. It was delicious and I’m pretty sure my grandkids will like it too!


I don’t have an insta-pot (yet) so I made it on the stove top. It took forever to cook and had way too much liquid. It turned out lumpy and clumpy. Like rice, I’ve cooked cooked quinoa with a 1:2 ratio and it’s always perfect. Like I said, way too much liquid in this recipe.

    Megan Gilmore

    This recipe does call for a 1:2 ratio, 1.5 cups of quinoa to 3 cups of liquid, but I’m sorry to hear it didn’t work well for you! You can always drain off any excess liquid once it’s tender so you can still eat it.


I made this yesterday (without soaking) and we loved it! The coconut milk is great! I had never used the rice cooker function on the instant pot, but the quinoa turned out just fine with it. Thanks for a nice quinoa breakfast option!

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