Breakfast Quinoa


1 Cup red quinoa
2 Cups water
1 Tbsp Extra-Virgin Olive Oil (or butter)
1/4 Cup slivered almonds
1/2 Cup dried apricots, chopped
2 Tbsp Runamok Maple Syrup
1/2 tsp finely Grated Orange Zest
1/2 tsp Ground Cinnamon
1/4 Cup fresh ricotta


Prepare the quinoa: bring 2 Cups water and the quinoa to boil in a small saucepan. Cover pan, lower heat to a simmer, and cook until the water has been absorbed and the grain is tender, about 15 minutes. Remove the pan from the heat, and lightly fluff the quinoa with a fork before covering with the lid again.

Meanwhile, heat the olive oil (or butter) in a medium skillet, over medium heat. Add the slivered almonds and cook over moderate heat, stirring a few times, until nuts are golden brown, about 2 minutes. Add the chopped dried apricots and maple syrup. Sprinkle mixture with the orange zest and cinnamon, and toss mixture so that the nuts and fruit are coated with the sweet citrus cinnamon mixture.

Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots into the grain. Divide quinoa evenly among four bowls, and top each portion with a tablespoon-sized dollop of ricotta before serving.