This is a super quick post. We are at the beach in Rhode Island this week. We are stuffing ourselves with seafood (clam cakes and Rhode Island clam chowder!) and Owen is loving swimming in the ocean.
Sorry I don’t have more photos of this yummy plum quinoa smoothie for you! I actually developed this recipe intending to pitch it to a big health website where I happen to have a contact. But after I shot all the photos (and um, drank the smoothie) I realized that I was supposed to submit horizontal “landscape” shots, not vertical “portraits” like I usually take. Oops.
Their loss is your gain, I guess, because I’m sharing it here instead.
Remember last week when we made that quinoa frittata? I hope you tried it. It was super delicious, right? Well, I had a bunch of leftover cooked quinoa in the fridge. I also had some beautiful, very ripe plums that my mother-in-law gave me. So I thought, basically, let’s just throw everything in the blender and see what happens.
It ended up being an incredibly delicious smoothie that I drank after a long run last week. The quinoa gave it a little bit of texture and made it feel like a more substantial breakfast, and the plum made it taste tart-sweet and imparted such a pretty color.
- 1 large ripe plum, pitted and cut into chunks
- 1/2 large frozen banana
- 1/4 cup cooked quinoa
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- 4 or 5 large ice cubes
- Combine all ingredients in a blender and blend until smooth.