This summer has been quite relaxing for me. I have been stationed in Mammoth and only been pulled from this beautiful ski town for a few minor obligations. This has meant a lot of time with my Yorkshire Terrier, Reese, and my now Fiance, Chris Benchetler. Yay! Since my schedule was permitting I opted to have my left meniscus repaired. I am now 3 weeks out and almost fully recovered. I am able to bike, hike (in moderation), and do yoga. The 3 of these activities combined are making me feel strong and ready to jump back on the band wagon of the heavy gym routine. I am also thoroughly enjoying making delicious meals and healthy treats. Throughout the next few posts I will be sharing with you some of my new favorite dishes. Todays recipe is for a Quinoa Breakfast Bowl.

Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. This whole grain is a delicious counterpart on salads, as a side dish, or as I previously mentioned as a substitute for granola or oatmeal.

Quinoa Breakfast Bowl Recipe:

1/2 cup Quinoa cooked in a rice cooker with 1 cup of water

Once Quinoa is cooked, top with dried cranberries (fruit juice sweetened), raw sunflower seeds, slivered raw almonds, grated coconut, a sprinkle of cinnamon, fresh berries, and a teaspoon of Agave. Tada!! A new breakfast of champions.