Breakfast Quinoa Salad

Cook the quinoa in water following packet directions until the water has evaporated and the quinoa is just tender. Rinse then drain well. Transfer to a bowl and refrigerate until cool.

Combine the lime and cinnamon and stir into the quinoa. Stir in the pumpkin seeds, almonds and peaches.

Divide between two bowls. Top with cottage cheese, sliced apple and passionfruit. Serve.

TIP: We used tri-colour quinoa, but feel free to use any type. The quinoa can be made and kept for up to 4 days in the fridge in an airtight container. You can then add remaining ingredients just before serving. When berries are available, replace the canned fruit with fresh blueberries, strawberries or other seasonal fruits like grapes, melon, mango or stone fruit.