This quick smoothie not only satisfies for breakfast but also makes a great snack, especially before any energy-burning activity. You can substitute almond, soy, or any other type of milk for the whole milk in this recipe.
⅓ cup white quinoa, rinsed
⅔ cup water
2 cups whole milk
1 cup fresh or frozen raspberries
1 cup fresh or frozen strawberries
1 cup fresh or frozen blueberries
2 tablespoons honey
1. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Turn the quinoa out onto a rimmed baking sheet, spread into an even layer, and refrigerate to cool completely.
2. Combine the cooked quinoa and the milk in the jar of a blender and purée until smooth, about 2 minutes. Add the raspberries, strawberries, blueberries, and honey; purée until smooth, 1 to 2 minutes. Thin with additional milk, as needed. Pour into 4 glasses and serve cold.
Makes 4 (8-ounce) Servings.
*Recipe and image courtesy of Quinoa Cuisine.*