Strawberry Basil Breakfast Quinoa Bowl (Printable Version)

Fluffy quinoa paired with fresh strawberries and aromatic basil, finished with creamy yogurt and sweet drizzle for a refreshing morning bowl.

# Ingredient List:

→ 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

# Steps:

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 and let stand covered for 5 minutes. 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 vegan honey or agave syrup over the top of each bowl.
06 - Add additional basil leaves and a touch of freshly ground black pepper if desired.
07 - Serve immediately while quinoa is still slightly warm or at room temperature.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 25 minutes.
  • Completely plant-based and naturally gluten-free.
  • High in protein and fiber to keep you full throughout the morning.
  • A unique flavor profile that balances earthy, sweet, and aromatic notes.
02 -
  • A small pinch of freshly ground black pepper can surprisingly enhance the flavor of the strawberries for a gourmet touch.
  • Always use rinsed quinoa to avoid any bitter aftertaste.
  • If you have strict dietary requirements, ensure you use certified gluten-free quinoa.
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