A vibrant spring-inspired breakfast featuring fluffy quinoa topped with sweet strawberries, fragrant fresh basil, creamy plant-based yogurt, and a luscious honey drizzle.
# 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
08 - 2 teaspoons chia seeds
09 - 2 tablespoons vegan honey or agave syrup
→ Garnish
10 - Additional basil leaves
11 - Freshly ground black pepper
# Method:
01 - 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 to 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.
02 - Divide the cooked quinoa between two serving bowls.
03 - Top each bowl with sliced strawberries, fresh basil, and a dollop of plant-based yogurt.
04 - Sprinkle with slivered almonds and chia seeds.
05 - Drizzle with vegan honey or agave syrup.
06 - Garnish with additional basil leaves and a touch of black pepper if desired.
07 - Serve immediately while the quinoa is still slightly warm or at room temperature.
