The night before, peel and freeze a banana so you’ll be ready to make the banana nice cream topping the next morning.

Heat a nonstick 10" skillet over medium-high heat. Add the strawberry compote ingredients, (strawberries, lemon juice, and maple syrup). Sauté until the strawberries become soft and the juices release, about 5-7 minutes, stirring occasionally as they soften. Reserve half the strawberries in a bowl for topping. Keep the remaining half of the strawberries in the pan.

Add the quinoa ingredients in this order: coconut milk, maple syrup, vanilla, chia seeds, quinoa, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is soft and cooked.

Meanwhile, make the banana nice cream. In a food processor/blender, add the frozen banana, vanilla, and 2 teaspoons of the plant milk. Blend until smooth and creamy and the texture resembles soft serve ice cream. Add additional milk slowly while blending until smooth. Do not add too much milk as the topping will become runny. Place the nice cream in the freezer until ready to serve.

Serve the quinoa in bowls, top with the remaining sauteed strawberries, banana nice cream, and sprinkle with additional chia seeds. Store any leftovers in an airtight container in the fridge.