INGREDIENTS
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For the strawberries
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5 cups strawberries, hulled and quartered
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1 tablespoon corn starch
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4 tablespoons agave syrup
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1 teaspoon lime juice
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For the quinoa topping
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1 cup cooked quinoa
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4 tablespoons agave syrup
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1 tablespoon butter, melted
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½ teaspoon vanilla extract
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Pinch sea salt
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¼ cup chopped walnuts, almonds or pistachios
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