Quinoa Breakfast Bowl (Greek-Style)

🧂 Ingredients

• ½ cup cooked white quinoa
• ⅔ cup yogurt

  Greek, unsweetened
• ¼ cup walnuts

  chopped
• 2 strawberries

  large, chopped or sliced
• ¼ cup blueberries
• 1 tablespoon sultanas or raisins

  optional
• 1-2 tablespoons honey

  to preferred sweetness

Instructions

• 1 To cook 1 cup of quinoa in the Instant Pot, you will need 1.5 cups of water.
  Rinse the quinoa under cold water and strain. Add to the Instant Pot along with
  water. Set to pressure cook on HIGH for 1 minute. Once the timer is done, leave
  the pot alone for 10 minutes (NPR, natural pressure release). The quinoa will
  finish cooking during this time. Open the lid and fluff the quinoa with a fork,
  cool down and use in the breakfast bowl or a salad as needed.  
• 2 To cook 1 cup of uncooked quinoa, you will need 2 cups of water. The stovetop
  method requires more water than the Instant Pot method.  Rinse the quinoa and
  strain. Add to a medium-sized saucepan with water (1:2 ratio). Place the pot
  over high heat and bring to a boil. Stir the quinoa occasionally to prevent it
  from sticking to the bottom.  Once the quinoa reaches a boil, reduce the heat to
  low, cover the saucepan with a lid, and let it simmer for about 15 minutes or
  until the liquid is absorbed. Remove the pot from the heat and let it sit,
  covered, for an additional 5 minutes. This resting period allows the quinoa to
  absorb any remaining moisture and results in a fluffy texture.  After the
  resting time, uncover the pot and fluff the quinoa with a fork.
• 3 You can use this recipe as a template and add a variety of toppings. I recommend
  ½ cup of cooked quinoa with ⅔ cup of Greek yogurt as a base per serving. You can
  increase the amounts for a more filling portion (to suit macro
  requirements). Drizzle with honey or maple syrup. Top with seasonal fruit or
  berries.
• 4 I love peaches, pears, figs or apples, especially stewed apples. Strawberries
  and blueberries are always a favorite. I also like a few sultanas or dried
  cranberries on top. For nuts, I prefer walnuts or almonds, but you can throw
  pumpkin seeds for extra zinc or some chopped Brazil nuts if you want extra
  selenium. In the fall, you can add chopped pecans and a sprinkle of pumpkin
  spice for those autumnal vibes.

Nutrition Info