Soaked Instant Pot Quinoa Breakfast Porridge (gluten-free, grain-free, dairy-free)
Ingredients
- 2cupsquinoa + water to cover
- 2tablespoonsapple cider vinegaror whey from raw milk
- 1-1/2cupsfiltered water
- 2cupsfull fat coconut milkor other dairy-free milk of choice
- 1/3cupmaple syrup
- 1teaspoonsalt
Instructions
Place 2 cups quinoa and 2 tablespoons of apple cider vinegar in a glass bowl and cover with water by about an inch. Let soak 8 hours or overnight.
Drain the quinoa in a fine mesh sieve and rinse until the water runs clear.
Add the soaked quinoa to the Instant Pot and add 1-1/2 cups water.
Pour in 2 cups (or 1 can) full fat coconut milk or other dairy-free milk, maple syrup, and salt.
Place the lid on the Instant Pot, seal the vent, and press the Manual Button.
Adjust the time to 3 minutes on high pressure.
When it beeps, do a natural pressure release for 5 to 10 minutes.
Open the Instant Pot, stir, and serve with all the toppings!
Recipe Notes
Reheat leftovers in a small pan on the stove with some added dairy-free milk.
Nutrition Information does NOT include toppings and garnishes.