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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.
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!
Ingredients
Quinoa:
- 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
Instructions
- 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.
Nutrition
Per Serving: Calories: 197, Fat: 2g, Carbohydrates: 36g, Fiber: 3g, Protein: 6g
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?
I’ve made this several times now and it’s always delicious. Last time I added ginger and frozen mango before cooking and these went with the coconut flavour well. Amazing how big a difference that long soak makes – the water is so much murkier than with a quick rinse and even foams a little!
Please could you tell me what volume a cuppa Quinoa is? I have different sizes.
Thank you.
cooked beautifully and I didn’t have to stand over it and stir it to make sure it didn’t stick-yay! thankyou 😀
This is easy, delicious, and so filling! This is my new breakfast staple. I’ve played around with flavor profiles (honey, orange blossom water, pistachio and a take on golden milk with turmeric)- so many possibilities!
Love this recipe! Only change I would make next time is I would add an apple or two.
This recipe is amazing. Can you tell me if prepared to the listed recipe, is it 197 calories per serving or 197 kcal? Big difference.
Please could you tell me what volume a cuppa Quinoa is? I have different sizes.
Thank you.
I notice that many recipes seem to go against the food combining rules or suggestions you described. I was just wondering if there is some difference in the overall dish, preparation or anybother factors that make combining foods more beneficial? Does cooking foods together change the nature of the overall food and thus make it a good or beneficial combination? Thanks!
All of the recipes in my two cookbooks are properly combined and clearly labeled for those who want more food combining guidance and meal ideas. My goal here on the website is to ease people into the idea of simply eating whole foods on a regular basis, so I don’t emphasize the food combining aspect too much, because it can be overwhelming.
I think it’s far better to start eating whole foods on a daily basis, and then move on to the nuances of how certain food combinations can make you feel. I do try to note how to make recipes properly combined, though– in this case you can top the porridge with pumpkin puree, cinnamon, and maple syrup for a proper combination. Hope that helps!
I bought quinoa just to make this. It’s 10:50 on and i just made a batch. When it was cooking on the stovetop the smell wasn’t appealing to me. But once I tried it I thought it was delicious! It tastes like sweet tamales. This is definitely a great substitute for a sweet unhealthy breakfasts. I don’t feel like I’m missing out with this quinoa breakfast.
Thank you!
Do you soak the quinoa if you’re making it on the stove top?
The way to get the quinoa out of the fine mesh strainer is this: If you have a variety that doesn’t require soaking, put your quinoa in the strainer and run cold water through it at somewhat high pressure (you don’t have to get silly about it) until it runs clear. If your quinoa needs soaking, drain it into the strainer, then run the water through it somewhat high pressure. Be sure to cover the whole surface. It works best with an aerator on your faucet. The quinoa will pack together and look like it has a flat surface.. Now turn it over and rap the strainer sharply against the edge of your pot. It will all pop out in blob and you’ll hardly lose a grain.