Step 1

In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar.

Step 2

Cook on medium heat and bring to boil for five minutes.

Step 3

Lower the heat to low and cover.

Step 4

Cook for 15 to 20 minutes, or until easily fluffs with a fork.

Step 5

Meanwhile, heat a grill pan and spray with oil.

Step 6

Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside.

Step 7

Warm the remaining almond milk.

Step 8

Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.

Step 9

Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.