In a pot, bring quinoa and 2 cups of water to the boil and then simmer until all the water is absorbed - about 15 minutes.

In a separate pot, heat strawberries, agave nectar and cinnamon over medium heat until strawberries are soft and syrupy - about 10 minutes.

Rinse the cashews and add them to a blender with enough water to cover them by 1cm. Blend until smooth and creamy.

Fold cooked quinoa into the strawberry pot. Add half of the cashew cream and mix well. Add more cream to taste.

Enjoy on a sunny lawn in your poshest pyjamas!