Peach Raspberry Quinoa

• 1/2 cup white quinoa uncooked
• 1 1/2 cups 10-minute homemade almond milk or canned coconut milk
• 2 tsp cinnamon
• 2 tbsp coconut flakes
• 2 tsp maple syrup or to taste
• splashes water if needed
• 1/2 cup frozen raspberries
• 1/2 cup frozen mango chopped
• 4 tbsp pecans chopped
• coconut shavings to sprinkle

1. In a saucepan add your quinoa and homemade almond milk. Bring to boil, then reduce to a simmer and cook quinoa stirring often, until cooked (approx. 12-15 minutes). While cooking add cinnamon, coconut flakes and maple syrup, stir to combine. And splashes more water if needed to reach desired porridge consistency. 
2. Divide porridge between two bowls and top with raspberries and mango. Sprinkle with chopped pecans, and coconut shavings.

   Original Recipe