Peaches and Cream Breakfast Quinoa

I love quinoa, but one thing I've noticed about it is that it doesn't seem to lend itself to sweeter, breakfast-y type applications. Or so I thought! I'm so over toast and turkey sausage and was at a loss as to what to make this morning that didn't involve a bunch of dishes like making pancakes or biscuits and gravy does, when I came across a Martha Stewart recipe for Breakfast Quinoa. Her recipe called for whole milk (can't use) and blueberries (didn't have) so I improvised, added some things, and ended up with a really tasty peaches and cream almost-oatmeal! Of course it did have a quinoa-y taste to it but only slightly and if you are used to that flavor, it's no big deal at all. My husband and kids readily ate this up, Jack even tried very hard to use his spoon (we're still working on that) :) Sorry there is no picture, it looked about as photogenic as oatmeal though which is to say, tasted better than it looked!

Peaches and Cream Breakfast Quinoa

1 1/2 cups quinoa, rinsed
3 cups vanilla almond milk (or other vanilla non-dairy milk of choice)
1 cup frozen peaches, thawed slightly and cut into 1/2 inch pieces
4 Tbl white sugar
1 Tbl brown sugar
1 tsp cinnamon
1 tsp vanilla extract

Add milk and quinoa to a medium saucepan over medium heat. Once simmering, reduce heat to medium-low, cover, and cook for 15 minutes, or until milk is about 3/4 absorbed. Stir in peaches, sugars, cinnamon, and vanilla and continue to simmer until milk is completely absorbed, about 8 more minutes. (I actually waited to stir the peaches in until the quinoa was completely done so that they would cool it quickly for my impatient little boys!)