Chai-Spiced Breakfast Quinoa with Berries

Instead of getting your chai fix in a cup, try it in a bowl—in this healthy and nicely spiced grain-based breakfast dish. Fresh berries are stirred into the creamy grains and placed on top—with a drizzle of honey.

PREP TIME: 10 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 2 hours

TOTAL TIME: 2 hours 10 minutes

SERVES: 6

• 2 cups quinoa
• 5 cups water
• ¼ cup honey
• 1 tablespoon coconut oil
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup refrigerated coconut milk (full fat) or half-and-half
• 2 cups raspberries, chopped strawberries, blueberries, and/or blackberries
• Honey

PREP

Place quinoa in a sieve and rinse well under cool running water; let drain. Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg, and salt in the Instant Pot®. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 2 to 3 hours or until grains are tender. Press cancel.

SERVE

Stir in the coconut milk and 1 cup of the fresh berries. Top each serving with the remaining berries and drizzle with honey.