
Warm up with this easy and fragrant gluten-free and vegan breakfast porridge that is hearty, tasty, and incredibly nourishing!
🐶 HEY! WE GOT YOU 10% OFF ALL V-DOG VEGAN DOG FOOD AND TREATS!🐾
NO EMAIL ADDRESS NEEDED!
Just use our special link which has the discount embedded right in it!
https://www.v-dog.com/1HAPPYGFVEGAN
Ingredients
2 cups quinoa, soaked
1 ½ cups water
2 cups hemp milk, or other dairy-free milk of choice
⅓ cup maple syrup, or if you need it to be sugar-free we recommend Lakanto’s as it’s made from monkfruit
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp cardamom
1 teaspoon Himalayan salt
Coconut oil, for greasing the Instant Pot
Directions
Thank you! ❤️
*Receipts will come from ISIPP.
– Place dry quinoa in a glass bowl and cover with water by about an inch – soak for about 8 hours or overnight.
– Drain the quinoa in a sieve and rinse until the water runs clear.
– Grease the bottom of the Instant Pot with a little bit of coconut oil.
– Add the soaked quinoa to the Instant Pot and add 1 ½ cups water.
– Pour in 2 cups of hemp milk or other dairy-free milk, maple syrup, spices, and salt.
– Place the lid on the Instant Pot and lock it.
– Set on Manual at ‘High’ pressure for 3 minutes.
– When it’s done beeping, do a ‘natural pressure release’ for 5 to 10 minutes.
– Open the Instant Pot, stir, and serve with toppings!
Some great toppings include nuts and seeds, flaked coconut, and chocolate chips (Lily’s brand is sugar-free)!
The Happy Gluten-Free Vegan is always free, with no annoying ads or video pops, but it does cost us money out of our pocket to keep it going (over 12 years so far!) So your tips via CashApp, Venmo, or Paypal are VERY appreciated. Receipts will come from ISIPP.
[Website maintenance provided by Usestrict and we love them!]