We just got back from a quick trip to California, and I ate way more than was necessary (story of my life!). So today it’s back to the 21 Day Fix. And all that comes with it (counting containers, being honest about my daily food, and staying accountable in our 21DF FB group!). As badly as I wanted to continue my junk food spree, I’ve instead opted for an afternoon of cooking so I can get back to healthy foods. No excuses!
This 21 Day Fix Instant Pot Breakfast Quinoa mixes the sweetness of coconut with tangy lime. It’s a refreshingly different flavor profile for your morning quinoa (if you haven’t tried morning quinoa, what are you waiting for?). But while I call this breakfast quinoa, I just ate mine for lunch, so…it’s really perfect for any meal.
21 Day Fix Instant Pot Breakfast Quinoa
This recipe is courtesy of Chellie from Art From My Table – go see what she’s cooking up this week!
Serves: 5
Seving size: 1/2 cup quinoa, plus toppings
- 1 cup quinoa, rinsed
- 1 cup water
- 2 cups lite coconut milk
- juice and zest from 1 lime
- blueberries
- blackberries
- coconut chips (or unsweetened shredded coconut)
- optional: 1 tsp coconut extract
READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you’ll need to adjust accordingly.
Also, altitude can affect your cook time – here’s a really helpful post about how to adjust your pot for altitude.
Here’s how to make this breakfast quinoa.
Mix quinoa, water and coconut milk, lime zest and lime juice in the pan of the instant pot. If you want to up the coconut intensity, add the coconut extract.
Cover with lid and turn valve to sealed position.
Cook on high pressure for 1 minute. Natural release for at least 10 minutes.
Serve quinoa in bowls topped with blueberries, blackberries and coconut chips. Add a splash of coconut milk if desired.
This will keep in the fridge for several days and freezes well, too. If it starts to dry out, just mix in some water or coconut milk before heating and up to serve.
Instant Pot Breakfast Quinoa with Coconut and Lime
Ingredients
- 1 c quinoa rinsed
- 1 c water
- 2 c unsweetened coconut milk
- juice and zest from 1 lime
- optional: 1 tsp coconut extract
Instructions
- READ THIS BEFORE YOU MAKE IT: This recipe was made using a 6qt Instant Pot. If your pot is larger, you'll need to adjust accordingly. Also, altitude can affect your cook time.
- Mix quinoa, water and coconut milk, lime zest and lime juice in the pan of the instant pot. If you want to up the coconut intensity, add the coconut extract.
- Cover with lid and turn valve to sealed position.
- Cook on high pressure for 1 minute. Natural release for at least 10 minutes.
- Serve quinoa in bowls topped with blueberries, blackberries and coconut chips. Add a splash of coconut milk if desired.
- This will keep in the fridge for several days and freezes well, too. If it starts to dry out, just mix in some water or coconut milk before heating and up to serve.
Notes
Nutrition
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usally it’s late at night when I write these posts.
Container counts, per serving (serving is 1/2 cup quinoa, 1/2 cup blackerries, 1 T coconut chips):
- 1 yellow
- .5 purple
- .5 blue
Here are some other Instant Pot breakfast recipes I think you’ll like!
The Quinoa lime Breakfast looks so good! I cna’t wait to try it!
I haven’t made quinoa for breakfast yet but this inspires me to give it a go! Thanks very much for sharing.