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

Instructions

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.