Top down view of raspberry smoothie in 2 white cups, one on saucer with spoon and frozen raspberries, with cooked quinoa in green dish and green cloth in bottom left corner.
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Quinoa Raspberry Smoothie Bowl with Prunes

This Quinoa Raspberry Smoothie Bowl with prunes is a nutritious, gluten free breakfast recipe idea, which can be enjoyed either vegan or vegetarian. 
Course Breakfast, Snack
Cuisine International
Keyword quinoa, raspberries, smoothie
Prep Time 4 minutes
Total Time 4 minutes
Servings 2 people
Author Monika Dabrowski

Ingredients

  • 80 g cooked quinoa
  • 200 g frozen raspberries
  • 240 ml milk of your choice
  • 1.5 tbsp cacao/cocoa
  • 8 prunes pitted

Instructions

  • Place all the ingredients in a blender and puree until velvety smooth.
    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.

Notes

Preparation time does not include time needed to cook the quinoa. See my make-ahead tips in the post.