Strawberry Quinoa Breakfast Bowl with Cardamom

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups, sliced strawberries
• 1 cup coconut milk
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, for garnish pumpkin seeds

Steps

1. 1. Rinse quinoa under cold water to remove bitterness.
2. 2. In a saucepan, combine quinoa and water, then bring to a boil.
3. 3. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed.
4. 4. In a separate saucepan, heat coconut milk, maple syrup, cardamom, and vanilla extract over medium heat until warm (not boiling).
5. 5. Stir in the cooked quinoa and chia seeds, mixing well. Cook for an additional 2-3 minutes until heated through.
6. 6. Remove from heat, then gently fold in sliced strawberries and chopped mint.
7. 7. Serve the quinoa mixture in bowls, garnished with additional strawberries and a sprinkle of pumpkin seeds.

Notes

• Cardamom adds a warm, aromatic twist to the dish. Adjust sweetness based on personal preference.

Substitutions

• If coconut milk is unavailable, use any nut-free plant milk like oat milk.