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!
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?
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