Start by rinsing the quinoa under cold water in a fine-mesh strainer. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes, until fluffy. Let it cool.
In your blender, combine the cooked quinoa, 2 cups of vanilla almond milk, 4 cups of frozen blueberries, 1/4 cup of honey, and 1 tablespoon + 1 teaspoon of vanilla almond milk. Blend on high until smooth and creamy, scraping down the sides as needed.
If the smoothie bowl is too thick, add more almond milk, a tablespoon at a time, and blend again.
Pour the smoothie into your serving bowls. Top with toasted sliced almonds and any additional toppings you like, such as fresh blueberries, chia seeds, or granola.
