Winter Breakfast Quinoa Salad

We’re a week into the new year already. Can you believe it?

As many have resolved to make healthier food choices for 2015, this winter breakfast quinoa salad should be added to the list of nutritious and delicious recipes to try. I love quinoa for breakfast because it’s a great source of protein and fiber, and it’s so versatile. This is my go-to quinoa breakfast salad during the summer. The mix-in possibilities are endless here, folks. Dried fruit, nuts, spices, fresh fruit–you get the picture. This combination of seasonal ingredients is one I’m fond of because I typically have all of the ingredients on hand!
The addition of fresh orange zest keeps this quinoa salad bright and cheery to help get you through the cold, dreary winter mornings. Cinnamon and ginger are cooked with the quinoa for an extra boost of flavor. If you’re in need of a more fulfilling and creamier quinoa salad, try adding a dollop of ricotta cheese or Greek yogurt before diving in.

We’re experiencing the coldest temperatures so far this season, so I’m looking forward to just staying cozy on the couch this weekend while eating this and browsing through this IKEA cookbook I got for Christmas (thanks, Mom & Dad!). Who knew IKEA had a cookbook?

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Winter Breakfast Quinoa Salad

Yield: 4 servings

Ingredients

1 cup quinoa, rinsed

2 cups water

1 cinnamon stick

1-inch piece of fresh ginger, skin removed

pinch of salt

1 Bartlett pear, diced into 1/2-inch pieces

1/2 cup chopped pecans

1/2 cup chopped dried cranberries

1 tablespoon fresh orange juice

2 teaspoons grated orange peel

2 teaspoons chia seeds

1 teaspoons honey

Ricotta cheese or Greek yogurt, optional

1. Rinse quinoa thoroughly with water, draining with a fine mesh sieve.

2. In a small saucepan, add quinoa, water, cinnamon stick, ginger, and salt. Bring to a boil over medium-high heat while covered, then reduce heat to medium and allow quinoa to cook for 20 minutes, or until water is absorbed. Remove from heat and fluff quinoa with a fork and remove cinnamon stick and ginger. Allow quinoa to cool completely.

3. Mix in remaining ingredients.

4. Add about 1 tablespoon of ricotta cheese prior to eating, if desired. Salad will keep in the refrigerator for up to 2 days.

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https://thenutritionadventure.com/winter-breakfast-quinoa-salad/