Breakfast quinoa salad (breakfast)

INGREDIENTS

• 135g (2/3 cup) quinoa, rinsed, drained
• 330ml (1 1/3 cups) water
• 2 navel oranges
• 1/2 teaspoon ground 
cinnamon
• 2 tablespoons pepitas
• 2 tablespoons natural almonds, 
chopped
• 125g fresh blueberries
• 190g (2/3 cup) natural 
yoghurt, to serve (optional)
• Ground cinnamon, extra, to serve

METHOD

• Step 1
  Place the quinoa and water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, covered, for 12 minutes or until the water has evaporated and the quinoa is just tender. Transfer to 
a large bowl and set aside to cool.
• Step 2
  Peel and segment the oranges over 
a bowl, reserving the juice, and add the orange segments, juice, cinnamon, pepitas, almonds and half of the blueberries to the cooked quinoa. Stir to combine.
• Step 3
  Divide quinoa among bowls. Top with remaining blueberries. Dollop with yoghurt, if using. Sprinkle with the extra cinnamon.