Rinse the quinoa under cold water, then combine with 2 cups vanilla almond milk in a large pot and bring to a boil.
Reduce heat to low, cover, and simmer until the liquid is absorbed, about 20 minutes; fluff with a fork and let cool to room temperature.
Place 2 cups vanilla almond milk and the frozen blueberries in a blender and blend until smooth and creamy.
In a small bowl, whisk the honey with 1 tablespoon plus 1 teaspoon vanilla almond milk until it reaches a glaze-like consistency.
Divide the cooled quinoa among bowls, pour or spoon the blueberry smoothie over the quinoa, then drizzle each bowl with the honey glaze.
Top each bowl with toasted sliced almonds and serve immediately.
