One of my favorite superfoods I eat almost every day is quinoa!

I love quinoa; it’s such an easy staple grain to work with. It’s so basic, but not so basic at the same time as it’s packed full of goodness.

An average serving of 1/4 dry cup of quinoa has 6 grams of protein, and it’s a complete protein, meaning it’s full of essential amino acids. Although Quinoa is “newer” to the U.S., it’s actually a seed that has been eaten for thousands of years dating back to the Incan Empire.

I love warm food in the morning, so naturally, quinoa has become one of my go tos as it’s easy and healthy. The finished dish ends up being a great alternative to oatmeal.

I got an Instant Pot (a rice and pressure cooker) a few months ago, so I’ve been using that to make my quinoa. Previously I just made it over the stove in a pot.

Breakfast Quinoa My typical morning quinoa recipe is typically
2 cups coconut milk (you can substitute with other milk alternatives or water)
1 cup quinoa (make sure to check if your quinoa needs pre-rinsing, it may depend on the brand)
I don’t measure my add-ins, I just eyeball it
Cinnamon (few shakes of the jar)
about 2 tbsp of raw or manuka honey
dash of stevia
2-3 tbsps of chia seeds (chia seeds are another amazing superfood)

In a pot, you’ll bring your liquid base to a boil, reduce heat to a simmer, add in your quinoa and cover until the liquid has evaporated. Let sit for a few minutes then add in your flavorings.

Using the Instant Pot, I add all ingredients, stir and cover. I use the rice setting for 12 minutes. The Instant Pot does make it a little easier as I can use this time to do other tasks.

Top off your breakfast quinoa with fresh fruit, dried fruit such as raisins or goji berries. Breakfast Quinoa Breakfast Quinoa

Quinoa lasts great in the fridge for a few days, so make a batch, and you’ll be set for the week!


Let me know in the comments below how you enjoy your breakfast quinoa.

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