Blueberry Pear Smoothie
This healthy quinoa salad recipe is packed with protein-rich chickpeas, crisp fresh vegetables, and a tangy lemon vinaigrette—perfect for meal prep, picnics, or light lunches. Naturally gluten-free and plant-based, it’s a wholesome and easy dish made with simple ingredients.
COOK TIME: 0 minutes
PREP TIME: 5 minutes
SERVINGS: 2
INGREDIENTS
1/2 cup cold water
1 1/2 cups plain Greek yogurt, whole fat, low fat, or fat free
1–2 Tbsp honey or agave, or to taste
1 pear, quartered and seeded
2 cups frozen blueberries
INSTRUCTIONS
In the bowl of a high-powered blender, pour in 1/2 cup cold water.
Add 1 1/2 cups Greek yogurt, 1–2 Tbsp honey, quartered pear, and 2 cups frozen blueberries on top.
Blend on high speed until smooth and creamy, about 30–60 seconds.
Pour into glasses and serve immediately.
Storage: Smoothies are best served fresh. If storing, keep in an airtight container in the refrigerator for up to 24 hours and stir well before drinking.
Ingredient Substitutions:
Yogurt: Any plain or vanilla yogurt, including plant-based options, can be used.
Sweetener: Maple syrup or date syrup can replace honey or agave.
Fruit: Any frozen berries or stone fruit can replace blueberries or pear.
Disclaimer: Consume immediately or store refrigerated; do not leave at room temperature for extended periods to reduce bacterial growth.