This smoothie is like sunshine in a glass – bright, tropical, and naturally creamy. Quinoa adds a sneaky boost of plant-based protein and fiber, while frozen mango and banana bring natural sweetness and a velvety texture. We’ve used vanilla soy yogurt and canned coconut milk to create a lush, dessert-like richness that makes it extra delicious. It’s a great way to use up leftover quinoa, but if you’re swapping in oats instead, just use half the amount.
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Coconut Mango Breakfast Smoothie
