Blueberry-Peach Green Smoothie With Quinoa Crunch
- Prep Time: 10 min.
- Cook Time: 8-10 min.
- Total Time: 18-20 min.
- Yield: 2 1x
Description
See Wild Harvest for more.
Ingredients
- ¾ cup coconut flakes
- ½ cup golden quinoa
- 2 tablespoons agave syrup, divided
- 1 teaspoon coconut oil, melted
- ¼ teaspoon fine sea salt
- 1 cup Wild HarvestⓇ Frozen Blueberries
- 1 cup Wild HarvestⓇ Frozen Peaches
- 1 cup Wild HarvestⓇ Spinach
- 3 cups macadamia nut milk
Instructions
- Preheat oven to 325℉. Line a large sheet pan with parchment paper.
- In a medium bowl stir together coconut, quinoa, 1 tablespoon agave, coconut oil, and salt. Spread out on prepared sheet pan and bake 8-10 minutes or until coconut is lightly browned. Set aside to cool.
- In a blender combine blueberries, peaches, spinach, macadamia milk, and remaining 1 tablespoon agave. Blend on high until smooth.
- When quinoa mixture is completely cool, break apart into small pieces.
- To serve, divide smoothie between 2 glasses. Top each with a spoonful of quinoa crunch.
