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!
Servings 4 -5
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.
Notes
* To toast almonds, place them on a small baking sheet in a 400 degree oven until lightly golden brown, about 5 minutes.