Ingredients
For the quinoa:
- 1 cup quinoa uncooked
- 2 cups vanilla almond milk
For the smoothie:
- 2 cups vanilla almond milk
- 4 cups frozen blueberries
For topping:
- 1/4 cup honey
- 1 tablespoon + 1 teaspoon vanilla almond milk
- 1/2 cup sliced almonds toasted
Instructions
- Combine the quinoa and almond milk in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the almond milk 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 milk into a blender. Add in the blueberries and blend until smooth and creamy.
- In a small bowl, whisk the honey and remaining almond milk 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.