Go Back


Servings: 2 people


  • ½ cup uncooked quinoa
  • ½ - ¾ cup milk
  • teaspoon salt

Macerated strawberries:

  • 200 grams strawberries
  • 2 tablespoons maple syrup (or other sweetener of choice)


  • Do this the previous night for breakfast the next morning: rinse the quinoa. Cover with water and soak in the fridge.
  • Macerated strawberries: quarter your strawberries and toss with the maple syrup. Refrigerate until ready to use in the morning.
  • The next morning: drain out the soaking liquid and cook the quinoa in a pot or pressure cooker, adding as much water as necessary (follow packet instructions).
  • Once the quinoa is cooked through, add enough milk to bring it to a consistency you like. Season with a pinch of salt.
  • Add the strawberries and the juices from the bowl into a saucepan. Cook over medium heat until the juices thicken and the berries start to break down.
  • To serve: divide the quinoa between bowls and spoon over the strawberries and syrup. Serve hot.


Any plant based milk would also work in this recipe.