You’re going to enjoy the versatility of this recipe. I’ve been refrigerating
the leftovers, and they tasted just as great when heated throughout the
week. It’s a perfect “E” breakfast. Mix it with a little vegan Greek yogurt
for added protein.
It takes about 10 minutes in the Instant Pot, which isn’t bad. It’s got a
wonderful taste.
Quinoa is one of the most blood sugar-friendly grains out there. It’s easy to
digest, making it the perfect grain for breakfast. I know people don’t
typically equate quinoa with breakfast, but after trying this recipe, you’re
going to be totally sold on the notion.
From Ayurvedic Point of View:
Quinoa is an ancient seed that provides an excellent source of protein. It
is closely linked to beetroots, spinach, and tumbleweeds. Quinoa balances
all the Doshas. Those wanting to balance Vata should consume it with a
little bit of healthy olive oil or ghee.
Apples are perfect for Kapha balancing. While raw, sour apples are Vata
and Pitta aggravating, cooked apples, on the other hand, help to create
Ojas and relieve constipation. Start every day with a stewed apple.
Cinnamon is a warm spice, with a sweet, pungent, and bitter taste. It’s
excellent for pacifying Kapha and perfect for calming Vata, too. Cinnamon
is used in Ayurveda to improve digestion and soothe stomach disorders.
Servings: 4
Time to Prepare: 10 minutes
Ingredients:
1 cup quinoa
1.5 cup water
1 chopped apple
2 tbsp. cinnamon
1/2 tbsp. vanilla
1/4 cup gentle sweet
1/4 tsp. mineral salt
Instructions:
- Add all ingredients to Instant Pot and mix well.
- Close the lid and switch to the Manual Pressure.
- Set the cooking time for 1 minute.
- When the timer is off, release the natural pressure for 8
minutes. - Open the lid and serve
