A Fresh Start to 2016


After weeks of indulging in the holidays, we’re approaching the new year with a fresh perspective. We love starting our days with something light, nutritious, and most importantly, packed with flavor. The best part? It’s simple to make and stores wonderfully.

From our kitchen to yours, here is our Breakfast Quinoa Salad with Ginger-Lime Yogurt Vinaigrette.

Happy New Year! Enjoy!


yields 10 servings

Healthy Breakfast Catering



2½ C      quinoa

4   C      water

1           cinnamon stick

¼  C       sugar

½  C       greek yogurt

2 tbsp    lime juice

¼ tsp     ginger, grated

1 tsp      cider vinegar

¼ C        honey

pinch     salt

1  C        pineapple, small dice

¾ C        green apple, small dice

¼ C        dried cranberries (soak in hot water for 5 minutes or until plump)

¼ C        mint, chopped

½ C        toasted coconut flakes



  1. Bring water to a boil with cinnamon sticks and sugar. Add quinoa. Reduce heat to low, cover and simmer until tender and liquid has been absorbed, 15-20 minutes. Fluff with a fork and allow to cool.
  2. In a bowl, whisk together greek yogurt, lime juice, ginger, cider vinegar and honey to create vinaigrette. Set aside.


  1. Once quinoa has cooled, mix quinoa with pineapple, green apple, dried cranberries, mint and toasted coconut flakes. Then add ginger-lime yogurt vinaigrette. Season with salt to taste.