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.

Quinoa Raspberry Smoothie Bowl with Prunes

This quinoa smoothie bowl with raspberries and prunes is a nutritious, gluten free breakfast recipe idea, which can be enjoyed either vegan or vegetarian. 
Course Breakfast, Snack
Cuisine International
Keyword quinoa, smoothie
Prep Time 3 minutes
Total Time 3 minutes
Servings 2 people
Calories 251kcal
Author Monika Dabrowski


  • 70 g cooked quinoa
  • 200 g frozen raspberries
  • 190 ml almond/hazelnut milk/coconut water
  • 12 prunes pitted
  • 1 tbsp maple syrup optional


  • 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.


  • Quinoa: Quinoa is a great ingredient to prepare ahead. Cook it according to packet instructions and once cooled, refrigerate, covered, for up to 3 days.  That way you can make a fresh smoothie bowl every day!
  • Fruit: Try using strawberries or mixed berries instead of (or in addition to) just the raspberries.
  • Blender: Use a powerful blender to ensure the mixture is silky smooth, not grainy. I used Optimum blender.
  • Storing: Refrigerate leftover smoothie mixture in a jar for up to 2 days.


Serving: 1serving | Calories: 251kcal | Carbohydrates: 58g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 650mg | Fiber: 12g | Sugar: 28g | Vitamin A: 502IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 2mg