Main Ingredients Toppings

1. Rinse the quinoa and pop it into a small saucepan. Add the almond milk, cinnamon sticks, vanilla, and a dash of salt. Bring it to a lively simmer, then cover the pan and lower the heat. Let it simmer away for about 15 minutes.
2. Take the pan off the heat and let the quinoa rest for another 5 minutes, or until the almond milk has disappeared and the quinoa is cooked. Have a taste and add any extra spices you fancy.
3. Scoop the quinoa into two bowls and pile on the toasted almonds, toasted coconut, peaches, and raspberries. Eat it as a fluffy pilaf, or more like a porridge with warm almond milk drizzled on top. Serve with maple syrup if you’re feeling fancy.