1/2 Cup Quinoa, rinsed
1 Cup Water
1 TB Olive Oil
1/4 Cup Slivered Almonds
1/2 Cup Dried Apricots, cut into 1/2 inch pieces
2 TB Pure Maple Syrup
1/2 TS finely grated Orange Zest
1/2 Teaspoon Cinnamon
1/4 Cup Fresh Ricotta
From Food and Wine: This delicious powerful protein breakfast is perfect for the weekend.
Cook the quinoa according to the box/package/bag.
In a skillet toast the almonds until brown. Then add the apricots, maple syrup, orange zest and cinnamon and heat through. Take off the heat and add the cooked quinoa – mix gently. Serve into bowls and top with a tablespoon of ricotta and some more orange zest.