Cardamom-ginger quinoa bowl

By the Chef Marshall O’Brien Group

Kick your breakfast up a notch with this tasty combination that covers all the right nutritional categories. The quinoa can be made in batches ahead of time so you can scoop a portion every morning and add the yogurt, fruit and nuts for a speedy, portable breakfast.

Serves 4

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/8 teaspoon kosher salt
• 1 1/2 cups plain Greek yogurt
• 4 tablespoons honey
• 1 cup blueberries, blackberries, raspberries or strawberries
• 1/2 cup unsalted, raw almonds, chopped

Directions

• Combine quinoa, water, ginger, cardamom and salt in a sauce pan. Bring to a boil, reduce heat to low, and cover.
• Cook for 15 minutes and set aside. Option: made ahead and chill.
• To serve, evenly distribute quinoa into 4 bowls. Top with yogurt, honey, berries and almonds.