This Quinoa Raspberry Smoothie Bowl with Cacao is a delicious and nutritious, gluten free breakfast recipe idea, which can be enjoyed either vegan or vegetarian.
Today I put my new Optimum VAC2 Air Vacuum Blender to the test, again!, and made this Quinoa Raspberry Smoothie Bowl with Cacao. I wanted to find out whether this blender is really capable of producing a super smooth consistency with ‘grainy’ ingredients such as chia seeds and quinoa.
The result – yes, it is!
This smoothie is so smooth and creamy no one would be able to detect the presence of either the quinoa or chia in it. I’ve had this blender for a few weeks now but I am still surprised at the spectacular results it produces every time. If you are considering buying a new blender you might find my Optimum VAC2 Air Vacuum Blender Review helpful. (See also my Tomato Zucchini Soup recipe, which I made in this blender). Scroll down for my Special Reader Offer!
I managed to make this smoothie without any added sugar! But I did sneak a few prunes in for a bit more sweetness and to create a richer flavour. (Although you can’t really taste the prunes in this smoothie). Prunes, which are high in nutrients and fibre, make an ideal breakfast ingredient. For me this smoothie is sweet enough, but you can always add a bit of maple syrup or honey if you prefer it sweeter. Remember also that your smoothie bowl will have varied degrees of sweetness depending on the type of milk you use. So perhaps try not to add any sugar to start with.
Remember that you can cook the quinoa ahead, once cooled, refrigerate for up to 3 days. So you can make a fresh smoothie bowl every day!
I used cacao in this recipe but it is perfectly ok to use cocoa instead if you prefer or can’t get any cacao.
In addition to having a low sugar content this healthy breakfast recipe is gluten free as well as filling (thanks to the addition of the quinoa). And, if you use a non-dairy milk, you can also enjoy it vegan.
You may also like this sweet potato smoothie bowl with mango. It contains no dairy or dairy substitute and I also made it using my Optimum blender.
For more information about the blender I used to make this recipe check this link: Optimum VAC2 Air Vacuum Blender
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Other recipes I’ve made using this blender:
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I am bringing my Quinoa Raspberry Smoothie Bowl with Cacao to #CookBlogShare, which I have the pleasure of hosting this week. If you’ve got a recipe bring it to the party! Also sharing with Recipe of the Week,
This Quinoa Raspberry Smoothie Bowl with Cacao is a nutritious, gluten free breakfast recipe idea, which can be enjoyed either vegan or vegetarian. It is made using Optimum VAC2 Air Vacuum Blender for extra smooth and creamy consistency.
- 80 g cooked quinoa
- 200 g frozen raspberries
- 240 ml milk of your choice
- 1.5 tablespoons each cacao or cocoa and chia seeds
- 8 prunes pitted
If you are using the Optimum VAC2 Air Vacuum Blender place all the ingredients in the jug and use the 'vacuum', 'smoothie' functions (alternatively set the timer and speed (I recommend using high speed) manually and puree until velvety smooth). Pour into bowls and enjoy! Makes 2 good size portions.
Preparation time does not include time needed to cook the quinoa. See my make-ahead tips in the post.
Blend your breakfast like this! Pin it!