Blueberry Almond Breakfast Quinoa Smoothie Bowl

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