Fluffy quinoa topped with strawberries, basil, plant-based yogurt, and a sweet drizzle for a fresh start.
# What You 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
08 - 2 teaspoons chia seeds
09 - 2 tablespoons vegan honey or agave syrup
→ Garnish
10 - Additional basil leaves
11 - Freshly ground black pepper
# How To Make:
01 - In a medium saucepan, combine rinsed quinoa, water, and sea salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.
02 - Divide 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 slivered almonds and chia seeds over each bowl.
05 - Evenly drizzle vegan honey or agave syrup over each bowl.
06 - Top with additional fresh basil leaves and a light dusting of freshly ground black pepper if desired.
07 - Serve immediately while quinoa is still slightly warm, or at room temperature as preferred.
