INGREDIENTS (for 2 pouches):

  • 1 cup fresh or frozen peach slices
  • 1/2 raspberries
  • 1/2 dry quinoa
  • 1 cup water
INSTRUCTIONS: In small sauce pan, over high heat bring water and quinoa to a boil. Turn heat to medium-low and add peach slices, stir and let simmer for 10 minutes. Then add raspberries and stir, let simmer until quinoa is cooked and most of the water has evaporated. Cool down and blend until smooth in blender.

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