- 1 cup quinoa, uncooked
- 4 cup plain almond milk
- 4 cups frozen organic blueberries
- 1/2 cup local honey
- 1/2 cup almonds, sliced and toasted
Quinoa Mixture: Combine quinoa and two cups of almond milk together in a pan. Bring mixture to a boil and reduce to low heat and cover. Cook for 15-20 minutes, until all the almond milk has been absorbed by the quinoa. Fluff with a fork and let it come down to room temperature.
Honey Drizzle: In a separate bowl, whisk together honey and a bit of almond milk until smooth.
Smoothie Bowl: Place 2 cups of almond milk and frozen blueberries into a blender and blend until smooth and creamy. Serve in a bowl, topped with quinoa, toasted almonds and a drizzle of your honey mixture.