2 TB flaked almonds
½ cup quinoa, rinsed
¼ tsp ground cinnamon
2 TB dried cranberries
2 TB shelled pistachios maple syrup, to drizzle
Lightly toast the flaked almonds in a hot, dry pan and set aside.
In the meantime, cook the quinoa according to packet directions (usually 1:3 ratio quinoa to water, topping up as needed) and stir in the ground cinnamon just before you remove it from the heat.
Divide the cinnamon quinoa between two bowls and drizzle with maple syrup. Divide the toasted almonds, pistachios and cranberries between the bowls and eat warm, mixing it all in before eating.