📝 About This Recipe
Elevate your morning routine with this protein-packed twist on traditional porridge, utilizing the speed and precision of the Instant Pot. This bowl features nutty white quinoa pressure-cooked in creamy coconut milk and scented with warm cinnamon and Madagascar vanilla. It’s a sophisticated, gluten-free alternative to oatmeal that offers a satisfying pop in every bite, finished with a vibrant array of fresh fruits and toasted seeds.
🥗 Ingredients
The Porridge Base
- 1 cup White Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 1 can Full-fat Coconut Milk (13.5 oz; shaken well)
- 1/2 cup Water (filtered)
- 2 tablespoons Pure Maple Syrup (grade A for best flavor)
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
Fresh Toppings
- 1/2 cup Fresh Blueberries (washed and dried)
- 1 piece Banana (sliced into coins)
- 2 tablespoons Hemp Hearts (for a nutty crunch)
- 1/4 cup Toasted Sliced Almonds (lightly browned)
- 1 tablespoon Chia Seeds (sprinkled on top)
👨🍳 Instructions
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1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 60 seconds, rubbing the grains with your fingers to remove the bitter saponin coating.
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2
Open the Instant Pot and add the rinsed quinoa, coconut milk, water, and kosher salt to the inner stainless steel pot.
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3
Stir in the maple syrup and ground cinnamon until the spices are evenly distributed throughout the liquid.
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4
Secure the Instant Pot lid and ensure the steam release valve is set to the 'Sealing' position.
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5
Select the 'Pressure Cook' or 'Manual' setting and set the timer for 1 minute on High Pressure. (Note: The pot will take about 8-10 minutes to reach pressure).
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6
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 15 minutes. This allows the quinoa to fully absorb the coconut milk without becoming mushy.
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7
After 15 minutes, carefully move the steam release valve to the 'Venting' position to release any remaining steam.
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8
Open the lid and gently stir in the vanilla bean paste. Use a fork to fluff the quinoa, breaking up any small clumps.
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9
If the mixture looks too thick, add a splash of almond milk or extra coconut milk until you reach your desired porridge consistency.
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10
Divide the warm quinoa porridge among four serving bowls.
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11
Artfully arrange the sliced bananas and fresh blueberries over the top of each bowl.
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12
Finish by garnishing with toasted almonds, hemp hearts, and a final sprinkle of chia seeds for texture.
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13
Serve immediately while warm, perhaps with an extra drizzle of maple syrup for those with a sweet tooth.
💡 Chef's Tips
Always rinse your quinoa thoroughly; failing to do so results in a bitter, soapy aftertaste that can ruin the dish. For a creamier texture, use 'Natural Release' exclusively—quick releasing the pressure can make the quinoa grains burst and lose their pleasant texture. If you prefer a savory twist, omit the sugar and vanilla, and cook the quinoa in vegetable broth instead of coconut milk. You can meal prep this dish easily; it stays fresh in the refrigerator for up to 5 days and reheats beautifully with a splash of liquid. Toast your nuts and seeds in a dry pan for 2-3 minutes before topping to significantly enhance the aromatic profile of the bowl.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast pour-over coffee to contrast the creamy coconut. Serve alongside a small glass of fresh-pressed green juice for a vibrant, health-focused breakfast. Add a dollop of Greek yogurt or almond butter on top for an extra boost of protein and richness. For a winter variation, swap the berries for sautéed apples and a pinch of nutmeg. Enjoy with a side of soft-boiled eggs if you prefer a larger, multi-course brunch experience.