Add diced peach to a small pot with 2 Tbsp. maple syrup, 1/4 tsp. cinnamon, lemon juice, and salt. Bring the mixture to a boil over medium heat, and cook, stirring frequently, until peaches are tender and have slightly caramelized. Remove from the pot with a slotted spoon and set aside.
Add water and quinoa to the pot (without wiping it down). Add another 1/8 tsp. cinnamon, and cook according to package instructions. When finished, remove excess water, and stir in an additional Tbsp. maple syrup.
To assemble: Add quinoa to a bowl. Top with caramelized peaches and any desired toppings. I chose almond butter, chia seeds, unsweetened vanilla almond milk, and a touch of coconut sugar.