- 2 tablespoons uncooked quinoa (or substitute 1/4 cup old-fashioned oats)
- 1 1/2 teaspoons chia seeds
- 1 cup almond or coconut milk (or milk of your choice)
- 1/4 cup low-fat yogurt (I used vanilla 2% Greek yogurt)
- 1 cup mango, chopped
- 1 tablespoon almond meal (ground almonds, or could use almond butter)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla bean paste (or pure vanilla extract)
- a scoop of vanilla protein powder, optional (I used a half scoop)
- agave or honey, or to taste
Make-Ahead Mango Almond Quinoa Smoothie
Ingredients
Instructions
- Add quinoa (or oats) and chia seeds to the blender, and blend on high until you have the texture of a fine flour. Add the milk, yogurt, mango, and all remaining ingredients except the sweetener. At this point, I give everything a little stir so the dry ingredients don’t poof up all over the blender. Blend on high until the mixture is smooth, scraping down the sides and blending again, as necessary. It is helpful to stir down to the bottom to make sure everything has been mixed in. Taste and sweeten to your liking. Blend again to distribute.
- Transfer the smoothie to a 2-cup Mason jar or other container. Refrigerate overnight and shake or stir before drinking. Will keep 2-3 days in the refrigerator.
- If you want to freeze, first allow the mixture to soak for at least four hours in the refrigerator.
Notes
- With regard to sweetening, this will depend on how sweet your fruit is to begin with (fresh, seasonal fruit is typically sweeter than frozen, but frozen works just fine), which type of milk and yogurt you use, as well as personal preference. Protein powder can be a source of sweetness, too. Adjust to your taste preference. Keep in mind the flavors will develop a bit as the smoothie sits in the refrigerator.