16 oz frozen peach slices
12 oz frozen raspberries
1 cup quinoa
2 cups water
1. In a small saucepan, over high heat bring water and quinoa to a boil. Turn heat to medium-low and add peach slices, stir. Let simmer for 10 minutes, add raspberries and stir. Let simmer for an additional 5 minutes or until quinoa is cooked and most of the water has evaporated.
2. Let cool slightly, then transfer all ingredients into blender and pulse a couple times until you achieve a chunky puree. You may also puree for 30 seconds for a smoother puree.