Instructions

• Rinse ½ cup uncooked quinoa under cold running water in a fine-mesh sieve until the water runs clear; drain well.
• In a small saucepan, combine the drained quinoa, 1 cup almond milk, 1 to 2 cinnamon sticks, ½ teaspoon vanilla extract, and sea salt to taste.
• Bring the mixture to a high simmer over medium-high heat, then immediately cover and reduce the heat to low so it gently simmers.
• Cook, covered, for 15 minutes.
• Remove the pan from the heat and let it sit, covered, for 5 minutes more, or until the almond milk is absorbed and the quinoa is tender. Remove and discard the cinnamon sticks, then fluff the quinoa with a fork.
• Taste the quinoa and add additional spices to your liking (for example ground cinnamon, nutmeg, and/or ginger).
• Divide the quinoa between two bowls. Top each bowl with toasted sliced almonds, toasted coconut flakes, sliced fresh peaches, and raspberries.
• If you prefer a looser, porridge-like bowl, warm additional almond milk and pour over the top as desired. Serve with maple syrup if desired.