This pressure cooker Chocolate Covered Strawberry Breakfast Quinoa is the perfect quick and delicious breakfast! Made in under 20 minutes in your instant pot, this simple, wholesome meal will leave you feeling full all day! This recipe is from my friend Erica over at The Crumby Kitchen’s NEW cookbook! I’m so thankful she’s letting me share it with you all!
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When I saw this recipe for Chocolate Covered Strawberry Breakfast Quinoa in my friend Erica’s new cookbook I was instantly intrigued. First… Chocolate and quinoa? Second… Quinoa for breakfast?? Two things I’d never even thought of.. but let me tell you – THEY ARE DELICIOUS! I’m feeling sad I waited this long to try sweet quinoa vs savory, and that I’ve been neglecting the use of my instant pot for cooking anything besides shredded chicken and soup.
Once I tried this breakfast quinoa- I honestly couldn’t stop eating it, so much so that I ate both of the two servings. Which I have zero regrets over (sorry, Ty). It tastes super rich- almost as if you’re eating dessert, but doesn’t leave you feeling overly full or in a sugar shock. I think the coconut milk helps give it that richness while still keeping it vegan and healthy! I was totally skeptical of cooking quinoa in a sweet way, but honestly.. I liked it better this way than any other way I’ve cooked it!
When my friend Erica told me she was releasing this book, I was so excited! I will be the first person to admit that I am not a huge fan of the instant pot. It truthfully scares the crap out of me. I feel like my kitchen could explode at any second when I use it. I’ve also tried some pretty unsuccessful recipes on the internet.. like total, complete fails (which bugs me, because it shows that bloggers aren’t testing their recipes like they should be!) And in addition to the fails from recipes I’ve found, I personally continue to fail at cooking with it! I’ve literally tried to make a paleo chili in it 3 times. Every time it comes out as chili soup. Drives.Me.CRAZY. My instant pot pretty much collects dust other than when I use it to quickly make rice, so I was excited for the cookbook because it’s perfect for meals for me and Ty!
This book is perfect if you’re like us and only need to feed two people at a time. While I have a pretty good grasp on how much food we need and can adjust most recipes.. sometimes it’s nice to not have to think about it! All of the recipes are perfectly portioned for two people, and EVERYTHING can be made in a pressure cooker or instant pot! A majority of the recipes are pretty healthy, and there are some super yummy dessert recipes in there that I also can’t wait to try (balance, duh.) You can order the Electric Pressure Cooker Cookbook here.
If you’re like me and terrified of the instant pot.. this is worth every penny! The recipes are well tested, they’re creative, and there are tons of ideas from breakfast, to dinner to dessert! This breakfast quinoa has become a new staple at our house and I’m going to be making it allll summer long with the delish strawberries that are in season. You should give it a try too!
Things we used for this recipe:
As far as I’m concerned, any breakfast that involves chocolate, berries and carbs is ALWAYS a good idea. Don’t you agree!? Let me know if you give this a try!
Chocolate Covered Strawberry Breakfast Quinoa
For Serving: strawberries + chocolate shavings
- Thoroughly rinse the quinoa in a fine-mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles.
- Put the quinoa in the bowl of your cooker and stir in the coconut milk, water, maple syrup, cocoa powder, vanilla (if using), and salt. Seal the lid with the vent shut and press the button for the rice setting to cook on low pressure for 12 minutes
- Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid
- Fluff the quinoa with a fork and spoon it into two cereal bowls. Add more coconut milk, and top with strawberries and chocolate shavings.
You can view the nutritional facts for this recipe here.