Quinoa breakfast with peach

Name: quinoa breakfast with peach
Total time: 20 min
Yield: 4
Ingredients: 150 gram Quinoa; 400 ml almond milk; 3 ripe peaches; 1 tray raspberry; 40 gram unsalted pecans; 6 tablespoon maple syrup

Ingredients

150 gram Quinoa
400 ml almond milk
3 ripe peaches

1 tray raspberry
40 gram unsalted pecans
6 tablespoon maple syrup

Directions

Rinse the quinoa in a fine sieve under running water.
Drain well and put the quinoa in a pan.
Pour in the almond milk and add some salt.
Bring the quinoa to the boil while stirring.
Boil it for 12 to 15 minutes until it is a smooth porridge, stirring regularly.
In the meantime cut the peaches in four and pull off the skin with a pointed knife.
Cut the peaches into thin segments.
Mince the pecans.
Divide the segments of peach, raspberries and pecans over the quinoa.
Sprinkle the syrup over it.
Tip: Instead of almond milk, you can also use regular milk and you can replace the maple syrup for pouring syrup.