Over the years, supermarket shelves have been filled with boxes of processed grains and refined sugars claiming to provide much needed morning nutrition. This easy recipe uses the naturally gluten-free ancient grain quinoa and pairs it with simple pantry ingredients for a tasty breakfast.

Serves: 10-12

Ready in: 30 minutes

Ingredients:

• 1 cup dry quinoa 
• 1 ½ cups water
• ½ cup apple or orange juice
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
• 1 tablespoon coconut oil
• ¼ teaspoon pure almond extract 
• ¼ cup maple syrup
• ½ cup chopped pecans
• ½ cup dried cranberries, raisins or cherries
• 2-3 fresh peaches
• Milk or milk substitute, to taste 

Instructions:

1. Place quinoa, water, and juice in a medium saucepan. 
2. Peel and pit one of the peaches and dice into small pieces, add to the saucepan with cinnamon, almond extract and coconut oil. Cover and place on the stove top over medium-high heat and bring to a boil. Then, reduce heat to simmer and cook for 15 minutes. 
3. Remove from heat, add maple syrup and fluff the cooked quinoa with a fork. 
4. Refrigerate until chilled. Before serving, fold in pecans, cranberries and remaining peaches, pitted and cut into pieces. 
5. Place in a bowl and top with a splash of chilled milk (or milk substitute).