Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls

Course: Breakfast
Cuisine: American
Keyword: quinoa breakfast bowl
Prep Time: 25 minutes
Cook Time: 1 minute
Total Time: 25 minutes
Servings: 6
Calories: 197kcal
Author: Megan Gilmore
An easy make-ahead breakfast that is loaded with plant-based protein. The perfect alternative to store-bought breakfast cereal.
Print Recipe



  • 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:


  • 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.


Calories: 197kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Sodium: 103mg | Potassium: 269mg | Fiber: 3g | Sugar: 8g | Calcium: 40mg | Iron: 1.9mg