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Blueberry Almond Breakfast Quinoa Smoothie Bowl – Quinoa made with vanilla almond milk and mixed with a blueberry smoothie for a quick and easy breakfast that is healthy, dairy/gluten free and loaded with superfoods! | Foodfaithfitness.com | @FoodFaithFit

Blueberry Almond Breakfast Quinoa Smoothie Bowl

Breakfast quinoa made with vanilla almond milk and mixed with a blueberry smoothie for a quick and easy breakfast that is healthy and gluten free!

Course Breakfast
Cuisine American
Keyword breakfast quinoa, easy breakfast recipes, gluten free breakfasts, healthy breakfasts, smoothie bowl recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -5
Author Taylor

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

  1. 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.
  2. Place the 2 cups of Almond Breeze into a blender. Add in the blueberries and blend until smooth and creamy.
  3. In a small bowl, whisk the honey and remaining Almond Breeze until smooth and well combined. It should be the consistency of a glaze.
  4. Divide the blueberry smoothie between bowls and top with the quinoa.
  5. Drizzle each bowl with the honey glaze, top with toasted almonds and DEVOUR.

Recipe Notes

* To toast almonds, place them on a small baking sheet in a 400 degree oven until lightly golden brown, about 5 minutes.