Sweet breakfast quinoa

This was my bfast lunch (!) over the weekend: Sweet Breakfast Quinoa (adapted from this recipe in the February issue of Food & Wine). I had intended to whip it up on Sunday because "this breakfast will make your day so productive," according to the recipe contributor. Well, well, well, so much for that. I didn't rouse until 12:30pm and 11:30am, respectively, trying to recover from a disjointed sleep routine following our return from Maui. I can do this because I have no kids and only a dog. No? That's still not okay? Poor FurFur. The upside is that I now know FurFur's secret: she can definitely hold it until the wee hours of the afternoon. SO NO MORE WAKING US UP AT 7:00 AM, OKAY?

This is what Sweet Breakfast Quinoa looks like, Jamie's version and the Food & Wine one. Not bad, eh?

Ingredients, adapted:
1 cup quinoa (original recipe called for red quinoa, but I only had wheat)
2 cups water
1 tablespoon extra-virgin olive oil
1/4 cup chopped almonds (recipe called for slivered almonds)
1/2 cup dried fruit like raisins and various dried fruit, cut into 1/2-inch or smaller pieces (recipe called for dried apricots)
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon cinnamon
1/4 cup fresh ricotta 

In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. 
 
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the dried fruit, maple syrup, orange zest and cinnamon and stir well until heated through. 
 
Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.