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Instant pot: Strawberries and Cream Quinoa Porridge anti-inflammatory Recipe

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This recipe for Instant pot: Strawberries and Cream Quinoa Porridge anti-inflammatory is from Gabbard-Casey Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups rinsed Quinoa
1½ cups water
1 (13.66- ounce) can unsweetened fill-fat coconut milk
½ tsp pure stevia powder
1 tsp vanilla extract
1 cup frozen strawberries
⅓ cup unsweetened shredded coconut
Directions:
Directions:
Add rinsed quinoa, water, coconut milk, stevia, vanilla, and frozen strawberries to the inner pot.
Press the manual or pressure cook button and adjust the timer to 1 min.
When the timer beeps, quick release until the float valve drops and then unlock the lid.
Allow the porridge to cool before spooning into bowls to serve. Top each bowl with a portion of coconut.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Hands on 2 min, cook time 1 min.
Personal Notes:
Personal Notes:
For Satan disguises himself as an angel of the light. 2 Corinthians 11:14(HCSN)

 

 

 

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