{"id":3729,"date":"2018-02-18T05:25:36","date_gmt":"2018-02-18T12:25:36","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=3729"},"modified":"2019-03-19T21:54:30","modified_gmt":"2019-03-20T03:54:30","slug":"pressure-cooker-breakfast-quinoa","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-breakfast-quinoa\/","title":{"rendered":"Pressure Cooker Breakfast Quinoa"},"content":{"rendered":"

Light and fluffy maple cinnamon breakfast quinoa served with fresh berries and sliced almonds. Only a 1 minute cook time in the pressure cooker \/ Instant Pot. Put this Pressure Cooker Breakfast Quinoa on your menu this week. <\/em><\/p>\n

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This recipe is from a great cookbook, Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes<\/a> by JL Fields to review. JL also blogs at JL Goes Vegan<\/a> and I featured her Portobello Mushroom and Barley Soup<\/a> a couple of years ago on Pressure Cooking Today and today I’m featuring a recipe from her cookbook. <\/p>\n

I\u2019m not vegan, and probably never will be, but I definitely need to add more vegetables, bean and grains to my diet, and this gorgeous cookbook has lots of great recipes to help me do that.<\/p>\n

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Making Breakfast Quinoa in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Breakfast Quinoa!<\/div>\n

I was attracted to JL\u2019s basic quinoa recipe in the cookbook because quinoa cooks in 1 minute in the pressure cooker. After 1 minute, you turn the pressure cooker off and let the quinoa steam while the pressure releases for 10 minutes.<\/p>\n

Did you know that quinoa (pronounced keen-wah) is high in protein and fiber, is gluten-free, a complex carbohydrate with a low glycemic index, and only has 172 calories per 1\/4 cup dry quinoa.<\/p>\n

\"Pressure-Cooker-Breakfast-Quinoa\"<\/p>\n

JL suggests serving the quinoa warm for breakfast with a drizzle of maple syrup and chopped pecans. I added some cinnamon and maple to the cooking liquid and served it topped with berries and some sliced almonds I had on hand.<\/p>\n

I increased the recipe a little bit so I\u2019d have plenty on hand to eat for breakfast throughout the week. It reheats well in the microwave and still keeps its light and fluffy texture. It will leave you feeling full all morning long. It’s a perfect, healthy way to start the day.<\/p>\n

Update<\/strong>: Here’s a quick video to show you just how quick and easy it is to make:
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