Monday, March 14, 2016

Blueberry Quinoa Breakfast Smoothie/Scramble

  • 1 Cup Quinoa, uncooked
  • 2 Cups Almond milk

  • For the smoothie:
  • 2 Cups Almond milk
  • 4 Cups Frozen blueberries

  • For topping:
    1Tblsp. Flax seed
  • 1/4 Cup Honey
  • 1 Tbsp Almond milk
  • 1/2 Cup sliced almonds
  1. Combine the quinoa and Almond milk in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the Almond milk is absorbed, about 20 minutes. Fluff with a fork and let the quinoa stand until it comes to room temperature.
  2. Place the 2 cups of Almond milk into a blender. Add in the blueberries and blend until smooth and creamy.
  3. In a small bowl, whisk the honey, flaxseed, and remaining Almond milk until smooth and well combined. It should be the consistency of a glaze.
  4. Divide the blueberry smoothie between bowls and top with the quinoa.
  5. Drizzle each bowl with the honey glaze, top with toasted almonds, serve and Enjoy! 
 Chefs note: remember to let this cool to room temp before we eat to help reduce that facial flushing. 

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