2 tablespoons extra-virgin olive oil
1/4 cup slivered almonds
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/4 cup plain fat-free Greek-Style yogurt
Put the quinoa and 2 cups water in a small saucepan. Bring to a boil on high heat. Cover and decrease the heat to medium-low. Simmer until tender and the water is absorbed, about 10 minutes. Gently stir and set off the heat, covered, for 4 minutes.
Meanwhile, heat the oil in a medium skillet on high heat. Add the almonds and cook on medium heat until golden, shaking the skillet to redistribute the nuts as they light brown, about 1½ minutes. Add the dried fruit, syrup, and cinnamon; stir and cook until heated through. Add the quinoa and gently toss.
Divide the quinoa mixture between five bowls. Place small scoops of yogurt in the center of each serving. Surround with the blackberries.
In its natural state, quinoa is coated with bitter saponins. Most quinoa sold in North America has been processed to remove the coating, so it doesn’t need rinsing. Check the cooking instructions on the package to see if they direct you to rinse the quinoa before cooking. If buying in bulk or if package advises rinsing, rinse quinoa in a fine-meshed strainer under running water for about 45 seconds. Shake handle rigorously to remove excess water.