Mexican Quinoa Breakfast Bowl

1. Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. 
2. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
3. Whisk together the yoghurt, lime juice, coriander and a pinch of salt in a small bowl.
4. Put the cooked quinoa in a cereal bowl, and top with the yoghurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with coriander.

From Food Network Kitchen