Summer Berry Quinoa Bowl with Honey Lemon Yogurt

Rinse quinoa under cold water until water runs clear. Cook in 1.5 cups salted water: bring to a boil, reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let steam 5 minutes. Fluff with a fork and cool slightly.

In a dry skillet over medium heat, toast sliced almonds and toasted coconut flakes together for 3 minutes, stirring constantly, until golden. Remove immediately to a plate.

Stir Greek yogurt with 1 tbsp honey, lemon juice, lemon zest, and vanilla extract until smooth and pourable. Adjust sweetness to taste.

Hull and halve strawberries. Toss all berries — strawberries, blueberries, and raspberries — with the remaining 1 tbsp honey in a bowl. Let macerate 5 minutes.

Divide warm quinoa between two bowls. Spoon macerated berries over the quinoa. Drizzle yogurt sauce generously over the top. Scatter toasted almonds and coconut flakes to finish.