Tri-color Maple Cranberry Breakfast Quinoa

4-6 servings


1 cup uncooked quinoa, rinsed (such as Trader Joe's Organic Tricolor Quinoa)

Generous pinch of salt

1 tablespoon olive oil

1/3 cup pecans or almonds, coarsely chopped

3/4 cup dried cranberries

1/4 cup golden raisins

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

Zest from 1/2 orange, plus more for garnish

3-4 tablespoons pure maple syrup

Greek yogurt (optional)

Prepare the quinoa:  Combine the quinoa with two cups of water and the salt in a medium saucepan; stir to mix.  Bring the mixture to a boil, then reduce to a simmer and cover.  Cook until all of the water has been absorbed by the quinoa, about 15 minutes.  Allow the quinoa to rest, covered, for 5 minutes, then fluff it with a fork.

Heat the oil in a medium skillet overr medium heat.  Add the pecans and cook, stirring frequently, until they are fragrant and toasted, 2-3 minutes.  Stir in the dried cranberries, raisins, cinnamon, ginger, nutmeg, zest, and 3 tablespoons of the maple syrup; continue to cook, stirring constantly, until heated through, 1 minute more.

Add the cooked quinoa to the skillet and toss to incorporate with the fruit/nut mixture.  Divide into serving bowls.  Top with a dollop of Greek yogurt and/or drizzle with additional maple syrup, if desired.