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Blueberry-Peach Green Smoothie With Quinoa Crunch
Wild Harvest
Wild Harvest
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Recipe - Stillwater
BlueberryPeachSmoothie.jpg
Blueberry-Peach Green Smoothie With Quinoa Crunch
Prep Time10 Minutes
Servings2
Cook Time8 Minutes
Ingredients
3/4 cup coconut flakes
1/2 cup golden quinoa
2 tablespoons agave syrup, divided
1 teaspoon coconut oil, melted
1/4 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
Directions
  1. Preheat oven to 325℉.
  2. In a medium bowl stir together coconut, quinoa, 1 tablespoon agave, coconut oil, and salt. Transfer to a sheet pan and bake 8-10 minutes or until coconut is lightly browned. Set aside to cool.
  3. In a blender, combine blueberries, peaches, spinach, macadamia milk, and remaining 1 tablespoon agave. Blend on high until smooth.
  4. When quinoa mixture is completely cool, break apart into small pieces.
  5. To serve, divide smoothie between 2 glasses. Top each with a spoonful of the quinoa crunch.
10 minutes
Prep Time
8 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
3/4 cup coconut flakes
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Bulk Coconut Flakes Unsweetened, 10 Ounce
$6.99$0.70/oz
1/2 cup golden quinoa
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Essential Everyday White Quinoa, 14 Ounce
$4.69$0.33/oz
2 tablespoons agave syrup, divided
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Agave In The Raw Agave Nectar, Organic, 18.5 Ounce
$7.39$0.40/oz
1 teaspoon coconut oil, melted
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Nutiva Coconut Oil, Refined, 23 Ounce
$11.69 was $12.49$0.51/oz
1/4 teaspoon fine sea salt
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Morton Sea Salt, Natural, 26 Ounce
$2.99$0.12/oz
1 cup Wild HarvestⓇ Frozen Blueberries
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Wild Harvest Blueberries, Organic, 32 Ounce
$8.99 was $10.49$0.28/oz
1 cup Wild HarvestⓇ Frozen Peaches
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Wild Harvest Peaches, Sliced, 10 Ounce
$3.99 was $5.69$0.40/oz
1 cup Wild HarvestⓇ Spinach
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Wild Harvest Spinach, Organic, Baby, 5 Ounce
$4.99$1.00/oz
3 cups macadamia nut milk
Not Available

Directions

  1. Preheat oven to 325℉.
  2. In a medium bowl stir together coconut, quinoa, 1 tablespoon agave, coconut oil, and salt. Transfer to a sheet pan and bake 8-10 minutes or until coconut is lightly browned. Set aside to cool.
  3. In a blender, combine blueberries, peaches, spinach, macadamia milk, and remaining 1 tablespoon agave. Blend on high until smooth.
  4. When quinoa mixture is completely cool, break apart into small pieces.
  5. To serve, divide smoothie between 2 glasses. Top each with a spoonful of the quinoa crunch.