We eat quinoa a lot. I can be cooked and used in most recipes in lieu of rice and sometimes pasta. I usually saute some garlic in olive oil, "toast" the quinoa a bit, and then cook it in chicken stock. I have served it with tomato sauce and a fried egg, with an eggplant tomato sauce, as a cold salad with dried cranberries, feta and a light citrus vinaigrette. Very easy. There's a good looking recipe in this month's Endurance Magazine (here.
I've not tried it for breakfast, but a google search of "quinoa breakfast" turned up some good looking recipes.
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