Dulce de Leche Breakfast Quinoa

1. Bring 2½ cups water and sea salt to a boil and pour over quinoa. Cover and let quinoa absorb all liquid.

2. While quinoa is cooking, begin working on dulce de leche topping. Combine milk and dulce de leche and mix well. Heat mixture over low heat, until bubbly and slightly thickened. Turn heat down to a simmer.

3. Fluff quinoa with fork. Add pecans, almonds, raisins, dried cranberries and apples. Mix well. Divide finished quinoa into serving bowls and top with hot dulce de leche mixture.  

Recipe by Mount Saint Joseph Academy, Flourtown, PA. (Flik Independent School Dining)