Peach Breakfast Quinoa Chia Pudding

In a large pot (almond milk rises a lot when heated), combine almond milk, agave and vanilla extract and bring to a boil over high heat. Once boiling, stir in quinoa, cover, and reduce the heat to low. Cook until the quinoa has absorbed most of the milk but is a still a tiny bit creamy, about 30–35 minutes. Transfer to a bowl and refrigerate for 10–15 minutes to let cool.

Once quinoa is cooled, stir in the cinnamon and then divide the quinoa between large cups or small mason jars. Really pack the quinoa down (I used a mortar to do so) if you want to get all the pretty layers, or else the chia pudding seeps between all the quinoa grains.

Stir the chopped peaches and mint together and then divide them on top of the quinoa layer. Place into the refrigerator while the chia pudding sets.

In a medium bowl, whisk together all of the chia pudding ingredients and place into the refrigerator for 1 hour so that it can begin to thicken, and not seep into all the quinoa on the bottom. Once thickened, divide the chia pudding between the cups and refrigerate for an additional 4 hours to overnight to let it fully thicken. Devour.