Ingredients
1peach,small, sliced
⅓cupquinoa,uncooked, rinsed well
¾cupalmond milk,plus ¾ cup
½tspvanilla extract
2tspbrown sugar,or sweetener of choice
12raspberries
14blueberries
2tsplocal honey
Preparation
In a saucepan, cook combined quinoa and ⅔ cup almond milk, vanilla, and brown sugar. Cook on medium heat and bring to boil for 5 minutes.
Lower the heat to low and cover. Cook for 15 to 20 minutes, or until easily fluffs with a fork.
Meanwhile, heat a grill pan and spray with oil.
Grill the peaches for 2 to 3 minutes to bring out their sweetness. Set aside.
Warm the remaining almond milk.
Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.
Top with peaches, raspberries, and blueberries and drizzle each with 1 teaspoon of honey.
