Rinse the quinoa in a strainer, and then place the quinoa in a small saucepan. Add the non-dairy milk. Heat over medium heat, just until the non-dairy milk starts to bubble. Reduce the heat to low, and cover the pan.
Cook over low heat for about 15 minutes. The quinoa is done when the little ring separates from around the edge of the quinoa.
Remove the pan from the heat and stir in the maple syrup, vegan buttery spread, and the pinch of salt.
Spoon into a bowl and top with the chopped peaches and strawberries. You can add more non-dairy milk or maple syrup if desired.
Notes
You can store the cooked quinoa in the refrigerator for up to three days.If you aren't dairy free, use regular milk and butter.Adjust the sweetener to your taste.