Strawberry Basil Breakfast Quinoa Bowl (Print Version)

A refreshing morning bowl combining fluffy quinoa with fresh strawberries, aromatic basil, and a touch of honey for a perfect spring-inspired start.

# 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 to taste

# Directions:

01 - In a medium saucepan, combine the rinsed quinoa, water, and sea salt. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork and cool slightly.
02 - Divide the 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 - Drizzle vegan honey or agave syrup over the toppings.
06 - Top with additional basil leaves and a light sprinkle of freshly ground black pepper if desired.
07 - Serve immediately while the quinoa is still slightly warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weekday without stress.
  • The basil adds this unexpected freshness that makes the whole bowl taste more interesting than the sum of its parts.
  • It's naturally vegan and gluten-free without feeling restrictive, just genuinely delicious.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way by serving my first attempt to a friend who tactfully said it tasted like soap.
  • If you're making this ahead, keep the quinoa and toppings separate until you're ready to eat, or the basil will bruise and the yogurt will make everything soggy.
03 -
  • Make your quinoa the night before and store it in the fridge; you can warm it gently in the morning or eat it cold for a completely different vibe.
  • The vegan honey is the final touch that makes this feel indulgent rather than virtuous—don't cheap out here or use something too thin that just pools at the bottom.
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