Blueberry Almond Quinoa Smoothie Bowl

Blueberry Almond Quinoa Smoothie Bowl

Ingredients:
quinoa, uncooked
nuts, almonds
nuts, almonds
blueberries, raw
honey
nuts, almonds
nuts, almonds

Directions:
1.
Combine quinoa and almond milk in a large pot and bring to a boil.
Once boiling, reduce to low heat and cover.
Cook until milk is absorbed, about 20 minutes.
Fluff with a fork and let quinoa stand until it comes to room temperature.
2.
For the smoothie, place almond milk into a blender.
Add blueberries and blend until smooth and creamy.
3.
For the topping, in a small bowl, whisk honey and almond milk until smooth and well combined.
It should have the consistency of a glaze.
4.
Divide blueberry smoothie between bowls and top with quinoa.
5.
Drizzle each bowl with honey glaze, top with toasted almonds and devour.
Note: To toast almonds, place on a small baking sheet in a 400 degrees F oven until lightly golden brown, about 5 minutes.