Preheat oven to 400°. Toss the peach slices with the brown sugar. Lightly grease 8 individual baking dishes with the butter and fill with the peaches. Bake for 15 minutes.
While the peaches are baking, make the cobbler topping. In a large bowl, mix the quinoa, flour, brown sugar, baking powder, salt and grated orange rind. With a pastry blender, cut in the chilled butter until the mixture looks like coarse cornmeal. Stir in the cream.
Divide the blueberries among the 8 baking dishes. With a spoon, drop the batter onto the fruit, covering the surfaces as much as possible. Bake for 20 to 30 minutes more or until the crust is a golden brown.