Creamy strawberry quinoa breakfast bowl with homemade strawberry milk, fresh fruit, and almonds. Vegan and gluten-free.

1/4 cup hemp seeds

3/4 cup water

1 cup strawberries (fresh or frozen)

1 Tbsp maple syrup

2 cups cooked quinoa

4 fresh strawberries, sliced

1/4 cup blueberries

2 Tbsp sliced almonds

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1. Blend hemp seeds, water, strawberries, and maple syrup until smooth.

2. Place cooked quinoa in a bowl.

3. Pour strawberry milk over quinoa.

4. Top with strawberries, blueberries, and sliced almonds.

5. Serve immediately.

Chill strawberry milk for a colder breakfast option.

Store cooked quinoa in the refrigerator up to 4 days.