Blueberry Almond Quinoa Smoothie Bowl

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   1.

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   Combine quinoa and almond milk in a large pot and bring to a boil.

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   Once boiling, reduce to low heat and cover.

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   Cook until milk is absorbed, about 20 minutes.

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   Fluff with a fork and let quinoa stand until it comes to room temperature.

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   2.

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   For the smoothie, place almond milk into a blender.

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   Add blueberries and blend until smooth and creamy.

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   3.

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    For the topping, in a small bowl, whisk honey and almond milk until smooth and well combined.

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    It should have the consistency of a glaze.

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    4.

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    Divide blueberry smoothie between bowls and top with quinoa.

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    5.

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    Drizzle each bowl with honey glaze, top with toasted almonds and devour.

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    Note: To toast almonds, place on a small baking sheet in a 400 degrees F oven until lightly golden brown, about 5 minutes.

* Per serving · 4 servings · Values may vary.