Strawberry Basil Quinoa Bowl (Printable)

Fluffy quinoa topped with strawberries, basil, yogurt, almonds, chia seeds, and a 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

# How-To:

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 - Distribute 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 dusting of freshly ground black pepper if desired.
07 - Serve immediately while quinoa is slightly warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, making it perfect for mornings when you want something that feels special without the stress.
  • The combination of warm quinoa and cool toppings creates this surprising textural play that keeps you interested bite after bite.
  • It's naturally vegan and gluten-free without tasting like you're missing anything—the basil and honey do all the flavor work.
02 -
  • If your quinoa comes out mushy, you either didn't rinse it first or your water ratio was too high—both are fixable next time, and it's honestly not a disaster, just a learning moment.
  • The basil truly is not optional; it's what transforms this from a simple bowl to something that tastes like you put thought into it, and fresh herbs are always worth the small effort.
03 -
  • Make a double batch of quinoa while you're at it; it keeps in the fridge for four days and opens up breakfast possibilities for the rest of the week.
  • The secret is getting your quinoa to cool just enough to eat immediately but still warm enough that the contrast between it and the cool toppings is noticeable—that's where the magic lives.
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