Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls

User Reviews

5

63 reviews
Excellent
  • Prep Time

    25 mins

  • Cook Time

    1 min

  • Total Time

    25 mins

  • Servings

    6

  • Calories

    197 kcal

  • Course

    Breakfast

  • Cuisine

    American

Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls

This recipe uses soaked quinoa cooked in coconut milk along with cinnamon, maple syrup, vanilla, and salt to create creamy, lightly sweet breakfast bowls. The quinoa is cooked under low pressure in an Instant Pot, resulting in tender grains infused with warm spices. Divided into individual portions, the bowls can be stored in the fridge and topped with fresh fruit, coconut flakes, hemp hearts, or non-dairy milk when served.

Description

The Instant Pot Make-Ahead Detox Quinoa Breakfast Bowls prepare quinoa soaked for at least an hour to improve texture and ease cooking. The quinoa is cooked with canned coconut milk and water, along with ground cinnamon, pure maple syrup, vanilla extract, and a pinch of salt. This combination produces a subtly sweet and aromatic grain that works well for breakfast.

Cooking on the 'rice' setting under low pressure for 12 minutes softens the quinoa while preserving a tender, fluffy texture. A natural pressure release ensures gentle finishing before the quinoa is divided into six containers for refrigeration. This method enables preparation ahead of time for convenient weekday breakfasts.

When ready to eat, each serving can be enhanced with optional toppings like fresh fruit, coconut flakes, hemp hearts, or a splash of non-dairy milk to add texture and flavor. The recipe is versatile and suitable for those seeking a nutritious, make-ahead breakfast option.

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Ingredients

Servings

Quinoa:

  • 1 1/2 cups quinoa , soaked in water at least 1 hour
  • 1 coconut milk 15 ounce can, 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

  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.

Nutrition Information

Show Details
Calories 197kcal (10%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 2g (3%) Sodium 103mg (4%) Potassium 269mg (6%) Fiber 3g (12%) Sugar 8g (16%) Calcium 40mg (4%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 197 kcal

% Daily Value*

Calories 197kcal 10%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 2g 3%
Sodium 103mg 4%
Potassium 269mg 6%
Fiber 3g 12%
Sugar 8g 16%
Calcium 40mg 4%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

63 reviews
Excellent

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