Ingredients
For The Quinoa Layer:
- 1 cup unsweetened vanilla almond milk
- 1 tablespoon agave
- 1 teaspoon vanilla extract
- ½ cup uncooked tri-color quinoa
- ¾ teaspoon cinnamon
For The Peach Layer:
- 1 large peach cut into small cubes
- 1½ teaspoons thinly sliced fresh mint packed
For The Chia Pudding Layer:
- 1 cup unsweetened vanilla almond milk
- ¼ cup chia seeds
- 1 tablespoon agave
- 1 teaspoon fresh ginger minced
Instructions
- In a large pot, combine 1 cup almond milk, 1 tablespoon agave, and 1 teaspoon vanilla extract. Bring to a boil over high heat.
- Once boiling, stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa has absorbed most of the milk but is a still slightly creamy, about 30-35 minutes. Transfer to a bowl and refrigerate for 10-15 minutes to cool.
- Once the quinoa is cooled, stir in the cinnamon and then divide the quinoa between two large cups or mason jars. Pack the quinoa down firmly to make a stable base layer.
- In a separate bowl, stir the chopped peaches and mint together, then divide them equally into the two cups, on top of the quinoa layer. Move them to the fridge.
- In a medium bowl, whisk together all of the chia pudding ingredients and chill in the refrigerator for 1 hour.
- Once thickened, divide the chia pudding between the two cups, and refrigerate for an additional 4 hours to overnight before serving.
