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Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.


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Blueberry Almond Breakfast Quinoa Smoothie Bowl

Thursday, 27 August 2015 00:00  by Charity B.


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 Tbsp + 1 tsp Vanilla Almond milk
  • 1/2 Cup sliced almonds, toasted*


  1. Combine the quinoa and almond milk in a large pot and bring to a boil.
  2. Once boiling, reduce to low heat and cover.
  3. Cook until the almond milk is absorbed, about 20 minutes.
  4. Fluff with a fork and let the quinoa stand until it comes to room temperature.
  5. Place the 4 cups of almond milk into a blender.
  6. Add in the fresh blueberries and blend until smooth and creamy.
  7. In a small bowl, whisk the honey and remaining almond milk until smooth and well combined.
  8. It should be the consistency of a glaze.
  9. Divide the blueberry smoothie between bowls and top with the quinoa.
  10. Drizzle each bowl with the honey glaze, top with toasted almonds and enjoy.


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

Serves: 4-5 bowls

Last modified on Sunday, 04 October 2015 23:43

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