Blueberry Almond Quinoa Smoothie Bowl

1. Combine quinoa and almond milk in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until milk is absorbed, about 20 minutes. Fluff with a fork and let quinoa stand until it comes to room temperature.
2. For the smoothie, place almond milk into a blender. Add blueberries and blend until smooth and creamy.
3. For the topping, in a small bowl, whisk honey and almond milk until smooth and well combined. It should have the consistency of a glaze.
4. Divide blueberry smoothie between bowls and top with quinoa.
5. Drizzle each bowl with honey glaze, top with toasted almonds and devour.

Note: To toast almonds, place on a small baking sheet in a 400ºF oven until lightly golden brown, about 5 minutes.