Instant Pot Quinoa Apple Butternut Squash Breakfast

Vegan, Vegetarian, Dairy-Free, Lactose-Free, Gluten-Free, Sugar-Free, AHS Elimination Diet

Positive Nutrition Aspects

Choline-Rich Food, Fiber-Rich Food


Equipment Needed

1. Instant pot
2. Measuring spoons
3. Glass jar to store


10 oz butternut squash (get the frozen ready to cook)

2 oz Quinoa (Raw) Chef's Recommendation
1 Apple Peeled, Cored and Sliced
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon pure monk fruit (It is important that it is pure and has no additives, no sugar alcohol) - Chef's Recommendation
- ½ cup water


1. Put the ingredients in the instant pot
2. Set it to pressure cook
3. Time 8 minutes
4. Store is a ball glass jar in the refrigerator

Serve heated in the microwave after storing.

The whole recipe is only 445 calories for 18 oz of food. Makes two large breakfasts.

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