Spiced Quinoa Breakfast Bowl with Maple-Cinnamon Apples and Toasted Pecans

Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold water until the water runs clear, about 1-2 minutes.

In a medium saucepan, combine the rinsed quinoa, 2 cups water, 1 cinnamon stick, 3 cardamom pods, 1 star anise, and 1/4 teaspoon salt.

Bring the quinoa mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is tender.

Remove the pan from heat and let the quinoa stand covered for 5 minutes. Then remove the whole spices and fluff the quinoa with a fork.

While the quinoa cooks, core and dice 2 large apples into 1/2-inch cubes (no need to peel).

Heat a large skillet over medium heat and add 2 tablespoons butter. Once melted, add the diced apples and cook for 3-4 minutes until they begin to soften.

Sprinkle 1 teaspoon ground cinnamon over the apples and stir to coat evenly. Continue cooking for 2 minutes.

Add 3 tablespoons maple syrup to the skillet and cook, stirring occasionally, until the apples are tender and caramelized, about 5-7 minutes.

Once the apples are almost done, stir in 1 tablespoon lemon juice and remove from heat.

In a dry skillet over medium heat, toast 1/2 cup pecans, stirring frequently, until fragrant and lightly browned, about 4-5 minutes. Watch carefully to prevent burning.

In a small bowl, whisk together 1 cup Greek yogurt, 2 tablespoons honey, and 1/2 teaspoon vanilla extract until smooth.

To serve, divide the spiced quinoa among four bowls. Top each with a portion of the maple-cinnamon apples, a dollop of the honey-vanilla yogurt, and a sprinkle of toasted pecans.