Here is the recipe that I made for class last week. Sorry it's taken so long to get it posted. With just a couple of changes this would work well as a breakfast. I don't remember the site that I got this recipe from but I'll look for it because there were several other recipes that looked really good.
Quinoa, Pecan and Cranberry Salad
1 cup quinoa, rinsed and drained
2 cups water
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1 tablespoon olive oil
2 tablespoons lemon juicesalt and pepper to taste
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low,cover,and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour
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