This post is sponsored by Almond Breeze Almondmilk. Thank you for allowing me to continue creating great content for you by supporting partnerships with brands that Food Faith Fitness loves to work with!
Breakfast quinoa is made with vanilla almond milk and mixed with a blueberry smoothie for a quick and easy breakfast that is healthy and gluten free!
Oh shoot.
You weren’t supposed to be here yet.
Which is why I decided to go for a dip in bowl full of super-blue-foody deliciousness. I wasn’t really expecting you to walk in me so suddenly.
Well, this is awkward.
We could try to pretend like nothing happened and chat normally about the sky, how our weekend was (how was yours BTW?) but I know you’re just going to be looking at my blue-stained skin and focusing on that chunk of golden-brown-crunchy almond that I can FEEL stuck to my eyebrows.
Let’s just embrace this situation for what it is: A moment in our lives that brought us closer together.
AWWWWWW <3 <3 <3
Uhmm, back to smoothie bowls that ACTUALLY fill you up because QUINOAAAA. Promise you, it’s good. Remember the quinoa breakfast bake? Quinoa for breakfast is a THING.
As you might have guessed from the above sentence, I am not reaaallllly into the whole smoothie in a bowl “thang.” I think that they TASTE great, and my mouth likes the texture-craziness that they have, due to ALL THE toppings that you can put on them. My eyeballs enjoy looking at those same topping all swirled together and scattered a top the slurpy-fruity-yums.
But, my stomach? NOT a fan. After munching my way to the bottom of a thick and frosty smoothie-in-a-bowl, it kinda wonders “where’s the rest of food HUH?”
Hungry Taylor still lurks.
So, I have been sadly eating my breakfast quinoa for all the evers that I have been alive, while forlornly watching the Huberoni get a little cozy, spoon –> face action with his pretty, creamy and texture-like-WHOA smoothie sesh.
Breakfast envy friends. It’s fer real.
And I had it.
Until I decided to ask Mr. FFF if I could possiblymaybe share his breakfast with him, AND eat my own too. Except I didn’t really ask…I just kind of grabbed a spoon and went in, because I am that kind of person.
Marriage. What’s his is mine. So his food is always mine.
Unless he wants my food. Then what’s mine is mine. LOGIC PEEPS.
He wasn’t UBER impressed with me, and he said something along the lines of “go eat your own quinoa, You vulture-wife of a human.”
I might have over-dramatized that for effect though.
So I did….but not without sneaking another nibble of his bowl when he wasn’t looking. Which justsohappened to coincide with a mouthful of quinoa. <— HELLO.
Visions of blendy-vibrant-fresh-fruit and nutty quinoa, arm in arm, ran through my thoughts.
And those visions become FOR REAL upon the creation of this breakfast quinoa SMOOTHIE bowl HYBRID made with Blue Diamond’s new Almond Breeze Almondmilk Hint of Honey Vanilla.
Have you tried it yet? It’s lightly sweet with juuuuuust the right amount of creamy vanilla and honey undertones. It’s basically what MAKES this breakfast bowl of feel-good-food that actually FILLS you up.
Because frosty blueberries + a hint of sweet honey + vanilla?
Tasty math friends.
It’s the only kind worth using your brain for on a Monday morning.
Ingredients
For the quinoa:
- 1 Cup Quinoa uncooked
- 2 Cups Almond Breeze Almondmilk Hint of Honey Vanilla
For the smoothie:
- 2 Cups Almond Breeze Almondmilk Hint of Honey Vanilla
- 4 Cups Frozen blueberries
For topping:
- 1/4 Cup Honey
- 1 Tbsp + 1 tsp Almond Breeze Almondmilk Hint of Honey Vanilla
- 1/2 Cup Blue Diamond sliced almonds toasted*
Instructions
- Combine the quinoa and Almond Breeze in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the Almond Breeze is absorbed, about 20 minutes. Fluff with a fork and let the quinoa stand until it comes to room temperature.
- Place the 2 cups of Almond Breeze into a blender. Add in the blueberries and blend until smooth and creamy.
- In a small bowl, whisk the honey and remaining Almond Breeze until smooth and well combined. It should be the consistency of a glaze.
- Divide the blueberry smoothie between bowls and top with the quinoa.
- Drizzle each bowl with the honey glaze, top with toasted almonds and DEVOUR.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This post is sponsored by Almond Breeze Almondmilk. Thank you for allowing me to continue creating great content for you by supporting partnerships with brands that Food Faith Fitness loves to work with!
Stay in touch with Almond Breeze on Social Media: Facebook / Twitter / Pinterest / Instagram
(based off 5 servings)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more quinoa for breakfast?
Earl Gray Breakfast Quinoa with Berries
Baked Breakfast Quinoa with Dates and Bananas
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!
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Sherrie says
Taylor I’m sweating so hard on this recipe, it’s beautiful, xo!
Taylor Kiser says
Thank you Sherrie! 😀
Sarah | Well and Full says
Look at that color! I love the addition of quinoa to smoothie bowls, they add great texture and make the whole bowl more filling! 🙂
Taylor Kiser says
Exactly! Smoothies by themselves make me hungry! Thanks Sarah!
Darcy says
Hi Taylor,
Can’t wait to try this. But curious. The recipe calls for 4 cups of Blueberries and 2 cups of Almond Breeze. The directions read to put 4 cups of Almond breeze into a blender and add the Blueberries. So are the amounts in the ingredient list backwards or the directions?
Taylor Kiser says
OH MY GOSH thank you for catching this! THANK YOU! I edited it – It’s 2 cups Almond Breeze and 4 cups frozen blueberries!! I just re-made it to make sure!
Let me know if you try it please!
mohammad says
I LIKE YOUR SITE . TANKS
Taylor Kiser says
Thanks!