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.