We have been hearing it for year. Breakfast is the most important meal of the day. I know many people who will bypass breakfast for a big cup of jo and hold out for lunch. I am not one of those people. I need breakfast. Farm fresh eggs, crispy bacon, creamy hollandaise and a plethora of reasons to eat pastries what’s not to love about breakfast. While I wish I could eat eggs benedict every morning I don’t have the time to be whipping up fresh English muffins and hollandaise every morning. My skinny jeans also thank me.

I have been on the hunt for a quick and easy breakfast that is packed with protein that doesn’t require me to make a mess of the kitchen and can be thrown together as I head out the door to work. So today, I give you breakfast quinoa! The first time I attempted this recipe I wasn’t expecting much. I ended up loving it so much I refined the recipe and made it again for lunch! The quinoa is cooked in almond milk, brown sugar, and a dash of vanilla to give you a slightly sweet, protein packed bowl of goodness. Top it with your favorite seasonal fruit and nuts and you have yourself a delicious and easy to make well-balanced breakfast. I like to make a big batch of quinoa at the beginning of the week so I can throw my breakfast together in under 5 minutes.
The players.


Ingredients:
1 cup quinoa
2 cups almond milk
2 tbsp brown sugar
1 dash vanilla
Seasonal fruit and nuts

Directions: 
Combine quinoa, almond milk, brown sugar, and vanilla into a pot with a lid. Bring to boil and then lower to a simmer. Let simmer for 20-25 minutes, until all the liquid is absorbed. Serve in a bowl and top with your favorite seasonal fruits and nuts (I love bananas, slivered almonds, and a dash of almond milk).


What are your favorite topping for breakfast quinoa? 

I must once again thank my lucky stars because I’m writing this from the tropical paradise of Hawaii. I’m here for work and I’ve had to pinch myself every morning because coming to Kona for the Ironman World Championships is something I have wanted to do since I got started in the sport. While the work days are long and hot I have loved seeing the Kona sites and feeling the World Championship vibe. I love being around so many other TriGeeks and letting my tri-freak-flag fly. My coworkers think I’m a little crazy because every time we pass a pro I start rattling of their stats and their likely hood of winning the race. #trigeekproblems


The highlights so far this trip have been the numerous trips to Da Poke Shack (pronounced Poke-E), and swimming about a mile of the race course. The swim course is absolutely stunning. The waters are crystal clear and you get to look at lots of little fishies as you swim. With each stoke it became come and more clear what an incredible race it is, and that one day I’m going to have to be on the start line.

The view from Dig Me Beach. 
Da Poke Shack you say? After my first bight of the “Shack Special” I decided I needed to befriend these guys. Da Poke Shack is a small unassuming store font on Ali’i Drive that offers up the best ahi tuna I have ever had. It is caught fresh daily (like I watch the guy cut it off the fish) and there are a handful of different seasonings you can choose from. It’s serviced in a small to-go container with a scoop of ride and choice of side, I’ve been munching on the seaweed salad all week. Its healthy, delicious, filling, and I literally dreamed about it last night. I can’t get enough Poke.

Poke goodness!