Blueberry Almond Quinoa Smoothie Bowl

• 1 cup Quinoa, Uncooked
• 2 cups Almond Breeze Almondmilk Hint Of Honey Vanilla
• 2 cups Almond Breeze Almondmilk Hint Of Honey Vanilla
• 4 cups Frozen Blueberries
• 1/4 cups Honey
• 4 teaspoons Almond Breeze Almondmilk Hint Of Honey Vanilla
• 1/2 cups Blue Diamond Sliced Almonds, Toasted (See Note)

1. 1.
2. Combine quinoa and almond milk in a large pot and bring to a boil.
3. Once boiling, reduce to low heat and cover.
4. Cook until milk is absorbed, about 20 minutes.
5. Fluff with a fork and let quinoa stand until it comes to room temperature.
6. 2.
7. For the smoothie, place almond milk into a blender.
8. Add blueberries and blend until smooth and creamy.
9. 3.
10. For the topping, in a small bowl, whisk honey and almond milk until smooth and well combined.
11. It should have the consistency of a glaze.
12. 4.
13. Divide blueberry smoothie between bowls and top with quinoa.
14. 5.
15. Drizzle each bowl with honey glaze, top with toasted almonds and devour.
16. Note: To toast almonds, place on a small baking sheet in a 400 degrees F oven until lightly golden brown, about 5 minutes.

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Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/blueberry-almond-quinoa-smoothie-bowl/ (may not work)