Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 cup quinoa rinsed
• 1 1/2 cups Water
• 2 tbsp maple syrup plus more for topping
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch salt
• 1/2 – 1 cup nondairy milk
• 2 cups granola any variety
• 2 cups Fresh Fruit Compote
• Sliced bananas for topping
• Toasted walnuts for topping

Instructions

1. In your Instant Pot®, combine the quinoa, water, maple syrup, vanilla, cinnamon, and salt. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Cook function, set the cooker to High Pressure for 8 minutes (7 minutes at sea level).
2. When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.
3. Carefully remove the lid and stir the quinoa. Add enough milk to get the desired consistency. Spoon the quinoa mix into bowls and top with granola, compote, and any additional toppings, as desired.

Notes

MAKE-AHEAD TIP:
The quinoa and compote can be made during your weekly meal prep and stored separately. Simply reheat and assemble for a delicious breakfast!
PER SERVING: Calories: 507; Total fat: 7g; Saturated fat: 2g; Sodium: 100mg; Carbs: 104g; Fiber: 9g; Protein: 10g