Fluffy quinoa topped with fresh strawberries, aromatic basil, and honey drizzle creates a vibrant plant-based breakfast ready in 25 minutes.
# What You'll Need:
→ Quinoa Base
01 - 3/4 cup quinoa, rinsed
02 - 1 1/2 cups water
03 - Pinch of sea salt
→ Toppings
04 - 1 cup fresh strawberries, hulled and sliced
05 - 2 tablespoons fresh basil leaves, finely sliced
06 - 1/2 cup unsweetened plant-based yogurt
07 - 2 tablespoons slivered almonds, optional
08 - 2 teaspoons chia seeds
09 - 2 tablespoons vegan honey or agave syrup
→ Garnish
10 - Additional fresh basil leaves
11 - Freshly ground black pepper, optional
# Steps to Follow:
01 - In a medium saucepan, combine the rinsed quinoa, water, and sea salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until quinoa is tender and water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and cool slightly.
02 - Distribute the cooked quinoa evenly between two serving bowls.
03 - Top each bowl with sliced strawberries, fresh basil, and a generous dollop of plant-based yogurt.
04 - Sprinkle each bowl with slivered almonds and chia seeds.
05 - Drizzle each bowl with vegan honey or agave syrup.
06 - Garnish with additional fresh basil leaves and a light dusting of freshly ground black pepper if desired.
07 - Serve immediately while the quinoa is still slightly warm or at room temperature.
