A refreshing morning bowl combining fluffy quinoa with sweet strawberries, aromatic basil, and golden honey drizzle for a perfect spring-inspired breakfast.
# Components:
→ 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 - Fresh basil leaves
11 - Freshly ground black pepper, optional
# Directions:
01 - In a medium saucepan, combine 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 - Divide cooked quinoa evenly between two serving bowls.
03 - Top each bowl with sliced strawberries, fresh basil, and a dollop of plant-based yogurt.
04 - Sprinkle slivered almonds and chia seeds over each bowl.
05 - Drizzle each bowl with vegan honey or agave syrup.
06 - Top with additional basil leaves and a touch of black pepper if desired.
07 - Serve immediately while quinoa is slightly warm or at room temperature.
