• 1 1/2 cups quinoa, soaked in water for at least an hour
• 1 15 oz. can coconut milk
• 1 1/2 cups water
• 1 tsp. ground cinnamon
• 1/4 cup pure maple syrup
• 2 tsp. vanilla extract
• 1/4 tsp. salt

Drain the soaked quinoa and rinse well.  Place the quinoa in the bowl of your instant pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt.  Seal the lid and press the rice setting (low for 12 minutes).

Allow the pressure to naturally release, then open the vent and remove the lid.  Divide into 6 portions and store in fridge for up to a week.

When serving, top with milk, fresh fruit, coconut flakes, hemp hearts, or any other toppings.