Baked Apple Cinnamon Breakfast Quinoa Bowls with Maple Yogurt

Rinse 1 cup quinoa in a fine mesh strainer under cold water for 30 seconds.

In a medium saucepan, combine the rinsed quinoa with 1 cup milk, 1 cup water, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt.

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

Remove from heat, stir in 2 tablespoons honey, and let stand covered for 5 minutes.

While the quinoa cooks, wash, core, and dice 2 medium apples into 1/2-inch cubes (leave the skin on for extra fiber and color).

In a medium skillet, melt 1 tablespoon butter over medium heat.

Add the diced apples, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon to the skillet.

Cook for 5-7 minutes, stirring occasionally, until the apples are tender but not mushy and begin to caramelize.

While the apples cook, roughly chop 1/3 cup walnuts and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.

In a small bowl, combine 1 1/2 cups Greek yogurt, 3 tablespoons maple syrup, and 1/2 teaspoon vanilla extract. Stir until smooth.

To serve, divide the cooked quinoa among 3 bowls (about 2/3 cup per bowl).

Top each bowl with a portion of the cinnamon apples.

Add a generous dollop (about 1/2 cup) of the maple yogurt to each bowl.

Sprinkle with the toasted walnuts and a dash of cinnamon if desired.