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Blueberry Almond Breakfast Quinoa Smoothie Bowl

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

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

Instructions:

  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.

Notes:

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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