This strawberry chia and quinoa breakfast recipe is just a simple idea on how you can use up leftover cooked quinoa.

It’s really easy to make. All you need is to soak chia seeds overnight and that’s it.

Here you have your chia seeds, quinoa, strawberries, pecans, and shredded coconut. Oh, my!

And have I mentioned that it’s gluten-free, vegan, and low-glycemic (just in case it’s important to you)?

Perfect for a hot (and humid if you live in Toronto) summer morning or as a “take it to work in a jar” small meal.

And if you like the idea of having quinoa for breakfast, check out this Fruit and Nut Quinoa Breakfast Bowl and this Apple Cinnamon Quinoa Breakfast Bowl.