Ingredients

for the quinoa ::

• 3/4 cup of quinoa, rinsed
• 2 oz of almond milk
• 1 tbsp maple syrup
• 1 13oz can of coconut milk
• 1/2 tsp vanilla extract
• 2 sticks of cinnamon
• 1 clove of star anise

for the peaches ::

• 2 bags of black tea
• 2 cups of water
• 2 tablespoons maple syrup
• 3 cardamom pods, cracked
• 1/4 tsp saffron
• a pinch of salt
• 2 peaches, halved and pitted

Instructions

for the quinoa ::

1. in a stovetop pot, add the rinsed quinoa, milks, vanilla, spices, and maple syrup. stir to combine.
2. bring the quinoa and liquid up to a boil, then lower the heat and let simmer until the quinoa is cooked through - about another 10-15 minutes. make sure there is liquid leftover in the pot, if the quinoa starts to dry out add additional almond milk. the consistency should be similar to a light porridge.
3. remove from the heat and set aside to cool.

for the peaches ::

1. in a large stovetop pot, brew the tea bags in two cups of water - follow instructions on your tea of choice.
2. remove the tea bags and add the maple syrup, cardamom, saffron, and salt, stirring to combine.
3. add the peach halves to the pot and add extra water if needed to cover the peaches. bring the peaches up to a light boil on medium - high heat until the peaches are knife tender, but still keep their shape. once the liquid is up to a boil this should take about 6 - 8 minutes depending on how ripe your peaches are.

to serve ::

1. to serve cold, cool the quinoa in the fridge overnight. spoon quinoa into a bowl and pour over extra almond milk if desired. top with poached peach slices, other stone fruits, and toasted coconut.
2. to serve warm, spoon quinoa straight from the hot stove pot into a bowl and serve with warm peaches. enjoy!