Coconut Banana Green Smoothie
This Coconut Banana Green Smoothie is a refreshing, nutrient-packed tropical treat perfect for breakfast or post-workout fuel.
Equipment
- Blender
- Measuring cups and spoons
- Spatula
- Glass or Mason Jar
Ingredients
- 0.5 cup quinoa cooked, chilled
- 1 medium banana frozen, pre-sliced
- 0.25 cup apple juice no sugar added
- 1 tablespoon shredded coconut unsweetened
- 1 cup milk soy, nut, or dairy
- 1 cup baby spinach packed
- 1 tablespoon ginger fresh, minced
Instructions
- Cook quinoa according to package instructions and chill for at least 30 minutes.
- Gather all ingredients, ensuring the banana is frozen and pre-sliced.
- Combine chilled quinoa, frozen banana, apple juice, shredded coconut, milk, baby spinach, and minced ginger in a blender.
- Blend on high until smooth and creamy. Add more milk if needed to reach desired consistency.
- Taste and adjust sweetness by adding more apple juice or a drizzle of honey or maple syrup if desired.
- Serve immediately in a glass or mason jar, optionally garnished with shredded coconut or a banana slice.
Notes
- Substitute quinoa with cooked oats or nut butter for added protein if quinoa is unavailable.
- Use any plant-based milk like almond, oat, or coconut milk to suit dietary preferences.
- Replace baby spinach with kale or other leafy greens for variety.
- Fresh bananas can be used but add ice to maintain a creamy texture.
- Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours, but best enjoyed fresh.