- Cut the sweet potato in to 2×2 cm cubes. Place the cubed sweet potato and the Quinoa in a saucepan with plenty of water and a pinch of salt and bring to the boil. Boil until al dente, about 12 minutes. Pour off the cooking liquid and drain in a sieve or rinse with cold water to use immediately.
- Puree all ingredients except the strawberries in a blender to make a smooth smoothie and divide into 4 bowls or glasses. Garnish with strawberries and basil tips.
Variation: add a few mint or basil leaves for a surprising twist.
Vegetable suggestion: add pieces of red pepper or cucumber before blending.