BreakfastVegan/Plant based Recipes

Lucia’s 1 Minute Quinoa

This fast and easy whole grain is easy to fix in its intact form, making it ideal for incorporating into your diet. It provides high quality protein, lots of fiber, and helps you be more sensitive to insulin – a really great thing!

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5 from 2 votes

Lucia’s 1 Minute Intact Quinoa

Basic quick and easy method for cooking quinoa with Instant Pot or on stove top
Course Breakfast, Side Dish
Cuisine GF, Vegan, vegetarian
Prep Time 3 minutes
Cook Time 24 minutes
Servings 6 (1/2 cup)
Calories 104kcal


  • Instant Pot or Saucepan with tight lid



  • Measure the quinoa into a bowl, and rinse, pouring off the water through a sieve so you don't lose any grains.
  • Place the water and salt, if using, into the Instant Pot.
  • Add the quinoa to the Instant Pot.
  • Close the Instant Pot, making sure the vent is set to "sealed" to it will pressurize. Use the manual setting at high pressure and set the time to 1 minute. It will take about 10 minutes to get to pressure, it will pressure cook for 1 minute, then turn off. DO NOT remove lid. Let it sit for 12 minutes – don't touch till the display says L0:12.
  • Then you can depressurize, it might already have done this, and remove lid. Fluff with fork and serve warm.

Stove Top Cooking

  • Mix salt and water in a heavy bottom saucepan. Bring to a rolling boil, add the rinsed quinoa, cover and lower heat. Simmer gently until water is all absorbed and grains are soft.


You can top with fruit, seeds and nuts for breakfast cereal or use like rice under stir fry, or curries, or with other sauces. Keeps well in refrigerator for 4-7 days. You can measure into 1 cup portions, place in ziplock bag and freeze as well.


Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 160mg | Fiber: 2g | Vitamin A: 4IU | Calcium: 15mg | Iron: 1mg
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