Strawberry Basil Quinoa Bowl (Print version)

A vibrant quinoa bowl topped with strawberries, basil, plant-based yogurt, and a sweet honey drizzle.

# What you’ll 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

# 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, keep covered, and let stand 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 generous dollop of plant-based yogurt.
04 - Sprinkle slivered almonds and chia seeds over the yogurt layer.
05 - Drizzle vegan honey or agave syrup over the entire bowl.
06 - Top with additional basil leaves and a pinch of freshly ground black pepper if desired. Serve immediately while quinoa is still slightly warm or at room temperature.

# Cooking tips:

01 -
  • It looks restaurant-worthy but honestly takes less time than scrolling through your phone while breakfast cooks.
  • The combination of warm quinoa, cool yogurt, and fresh basil creates this unexpected flavor moment that keeps you coming back.
  • It's naturally vegan and gluten-free without tasting like you're missing anything—no compromise required.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way by making a bitter bowl that nobody wanted to finish, and it was a turning point in how I approached this recipe.
  • Slice the basil with a sharp knife right before serving instead of tearing it, which bruises the leaves and turns them brown and bitter within minutes.
  • The warmth of the quinoa matters—it brings out the flavor of the basil and makes the yogurt creamier, so resist the urge to make this bowl ahead of time.
03 -
  • Make your quinoa the night before and store it in the fridge; you can assemble the bowl in under 5 minutes if you're rushing out the door in the morning.
  • If your plant-based yogurt is too thick, thin it slightly with a splash of plant-based milk so it's spoonable but still creamy.
  • The strawberries release their juice as they sit, creating a light sauce at the bottom of the bowl—this is actually perfect and adds even more strawberry flavor to every spoonful.
Go back