Deep Purple Blueberry Smoothie With Black Quinoa

My idea for this week’s Recipes for Health was to match grains and fruit by color and make nourishing smoothies. For this one I could have also used any of the black or purple rices on the market, such as Alter Eco’s purple jasmine rice, Lotus Food’s Forbidden Rice or Lundberg Black Japonica. I happened to have a full bag of black quinoa in the pantry, so that’s what I went for and it worked beautifully. You can also use fresh blueberries for this, but when they are not in season, frozen will do fine and will eliminate the need for ice cubes.


  • cup cooked black quinoa or 1/4 cup cooked black rice
  • 1 cup frozen organic blueberries or fresh blueberries (about 4 1/2 ounces)
  • ½ large or 1 small ripe banana
  • 1 teaspoon pomegranate molasses
  • ¾ cup blood orange juice or regular orange juice
  • A few drops to 1 teaspoon fresh lime juice, to taste
  • 2 ice cubes if using fresh blueberries
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      312 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 72 grams carbohydrates; 6 grams dietary fiber; 42 grams sugars; 5 grams protein; 10 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 generous serving or 2 small servings


  1. Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away.

5 to 10 minutes

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