I’m just a little excited about cold-weather breakfasts, guys.
If you’re stuck in a breakfast rut, no judgement! I’ve been there.
Did I tell you I used to eat oatmeal every day for breakfast for probably…half a decade?
This post is for all of you oatmeal lovers out their shyly thinking about mixing it up.
You’re going to love these 6-ingredient Warm Leftover Quinoa Breakfast Bowls that are perfect for busy workweek mornings.
I still have all of the old collages that I made in high school and college.
Did you ever collage?
Nothing quite gives me a thrill like repurposing old things to make something entirely new.
I remember one time I stayed up past 2 AM on a school night, cutting and pasting hundreds of pictures of Johnny Depp to a larger than life Johnny Depp poster for a friend’s birthday to create an epic Johnny masterpiece.
My friend was a huge Johnny- fan, obviously.
It was actually kind of hard to hand over the next day, because all those Johnnys and I had quite a history after a long night of tirelessly rearranging their scruffy faces.
My first collages were covered in a smattering of your stereotypical teenage girl propaganda.
You know, all Lip Smackers lip gloss tubs, high heels, movie stars, tickets stubs, puppies, and pink.
The playful magazine clippings are dog-eared and half-glued and popping off their poster board platform, but I love glancing over them from time to time, letting the snipped words “INSPIRATION”, “LOVE”, and “ART” coach me like silent cheerleaders.
I did another collage maybe a year or so ago, as a sort of “Self-Help” project in self- rediscovery.
You guys would probably see me in the theme because it’s covered in photos of superfood recipes, green smoothies, and bright produce.
That sums me up pretty succinctly, don’t you think?
Many times I find myself applying this same “recycle” and “recreate” mentality to my food.
Cooked quinoa is a staple for me, and there’s never a day when I don’t have a tub of it pre-cooked somewhere in my fridge for quick additions to meals.
Sometimes, especially at the end of it’s fridge-span, the quinoa gets a little dried out and not quite as delicious as it was, you know, five days ago when you first made it.
That’s when it’s perfect to heat up on the stovetop with fruit, nuts, and spices to create a brand new meal.
This quinoa bowl is SO versatile!
Most quinoa breakfast bowls require cooking the quinoa in with the breakfast bowl, but this one is special because you actually throw the pre-cooked quinoa into the saucepan with other ingredients.
I kept mine simple and delicious by using leftover Eden Foods Organic White Quinoa as the base and topped it with Eden Foods Wild Berry Blend and Eden Foods Pumpkin Seeds to dress up my bowl, but you can add any toppings you want.
Some other ideas are fresh berries, maple syrup, shredded coconut, and granola.
If you have leftovers, the cooked quinoa cereral keeps well in the fridge for breakfast the next day, too!
If you try these Warm Leftover Quinoa Breakfast Bowls, let me know!
Take a picture and tag it #floraandvino on Instagram and come say hi @flora _and_vino.
All about the warm cozy breakfast grain bowls? Check out my Creamy Cauliflower Oats, Golden Oats With Summer Squash, Turmeric, & Cashew Butter and Apple Pecan Pie Zucchini Oats recipes too!
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- Add the cooked quinoa, almond milk, wild berry blend, smashed banana, and cinnamon to a saucepan.
- Heat over medium low, for about 10 minutes, stirring frequently, until quinoa as soaked up all of the almond milk and the dried fruit has plumped up.
- Add more almond milk as needed to achieve desired consistency.
- Serve immediately and top with more wild berry blend, pumpkin seeds, fresh berries, and more almond milk.
- Store leftovers in the fridge for 3-5 days and reheat on the stovetop with more almond milk.
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!