Save Start your day with a vibrant and refreshing Strawberry Basil Breakfast Quinoa Bowl with Honey Drizzle. This modern vegan breakfast features fluffy quinoa, sweet sliced strawberries, and fragrant basil, all brought together with a luscious vegan honey alternative for a delightful, spring-inspired start to your morning.
Save This recipe is perfect for those seeking a balanced, nutrient-dense meal that doesn't sacrifice flavor. The combination of nutty quinoa and fresh fruit creates a satisfying texture that will keep you energized until lunch.
Ingredients
- Quinoa Base
- 3/4 cup (135 g) quinoa, rinsed
- 1 1/2 cups (360 ml) water
- Pinch of sea salt
- Toppings
- 1 cup (150 g) fresh strawberries, hulled and sliced
- 2 tbsp fresh basil leaves, finely sliced
- 1/2 cup (120 ml) unsweetened plant-based yogurt (e.g., coconut or almond)
- 2 tbsp slivered almonds (optional)
- 2 tsp chia seeds
- 2 tbsp vegan honey or agave syrup
- Garnish
- Additional basil leaves
- Freshly ground black pepper (optional, for a twist)
Instructions
- Step 1
- In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the quinoa is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
- Step 2
- Divide the cooked quinoa between two bowls.
- Step 3
- Top each bowl with sliced strawberries, fresh basil, and a dollop of plant-based yogurt.
- Step 4
- Sprinkle with slivered almonds and chia seeds.
- Step 5
- Drizzle with vegan honey or agave syrup.
- Step 6
- Garnish with additional basil and a touch of black pepper if desired.
- Step 7
- Serve immediately while the quinoa is still slightly warm or at room temperature.
Zusatztipps für die Zubereitung
To ensure the best texture, always use rinsed quinoa and let it rest covered for five minutes after cooking. This allows the steam to finish the fluffing process. If you require a gluten-free meal, always verify that your quinoa is certified gluten-free.
Varianten und Anpassungen
You can easily adapt this bowl by swapping the strawberries for other fresh fruits like raspberries, blueberries, or peaches. For an extra crunch, consider adding toasted coconut flakes or pumpkin seeds in place of the slivered almonds.
Serviervorschläge
Enjoy this bowl while the quinoa is still slightly warm for a comforting contrast with the cold plant-based yogurt. For a gourmet flavor profile, add a tiny pinch of freshly ground black pepper to remarkably enhance the sweetness of the strawberries.
Save This Strawberry Basil Breakfast Quinoa Bowl is a beautiful example of modern vegan cuisine—simple, nutritious, and incredibly flavorful. It is the perfect way to bring a touch of gourmet style to your daily routine.
Recipe Questions
- → Can I prepare the quinoa in advance?
Absolutely! Cook the quinoa up to 3 days ahead and store it in an airtight container in the refrigerator. When ready to serve, simply reheat slightly or enjoy at room temperature with your fresh toppings.
- → What fruits work well as alternatives to strawberries?
Raspberries, blueberries, sliced peaches, or chopped mango all pair beautifully with basil and quinoa. Choose whatever is in season for the best flavor and sweetness.
- → Is this bowl served warm or cold?
It's delicious either way! Serve it while the quinoa is still slightly warm for a cozy breakfast, or let everything cool to room temperature for a refreshing summer morning meal.
- → Can I use different herbs besides basil?
Fresh mint leaves work wonderfully for a brighter flavor profile. You could also try a small amount of fresh thyme or lemon balm for a unique twist on the herb element.
- → How do I store leftovers?
Store the cooked quinoa separately from the fresh toppings for best results. Keep everything refrigerated in airtight containers—quinoa lasts 3-4 days, while sliced strawberries are best used within 1-2 days.
- → Can I add more protein to this bowl?
Yes! Consider adding a scoop of your favorite plant-based protein powder to the yogurt, or top with hemp seeds, chopped walnuts, or a tablespoon of almond butter for extra protein and healthy fats.