Special Quinoa salad bowl

Combine the quinoa and 1 cup of water in a medium saucepan. Bring to a boil, reduce to low heat. Cook the quinoa, uncovered, for 10 to 15 minutes until the liquid has evaporated. Remove the pot from the heat, cover, and let the quinoa sit for 10 minutes. Set aside after fluffing with a fork. (You can also do this up to 5 days ahead of time and refrigerate the cooked quinoa.)

Make a bed with the quinoa in a mixing bowl and top it with the fruit. Sprinkle with flaxseeds and a pinch of spices over the top.