Leftover Quinoa Breakfast Bowls

Leftover quinoa breakfast bowls made with cooked quinoa and sweetened with banana. Ready in 10 minutes and packed with protein, berries, and seeds!

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 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.

One time I stayed up past 2 AM on a school night, cutting and pasting hundreds of Johnny Depp pictures 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 I had some serious codependency issues with this poster board after a long night of tirelessly rearranging hundreds of scruffy faces.

My first collages are covered in a smattering of stereotypical teenage girl propaganda.

You know, all Lip Smackers lip gloss tubs, high heels, movie stars, tickets stubs, puppies, and pink.

Today, the playful magazine clippings are dog-eared, half-glued, and popping off their poster board platform.

But I still love glancing at 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.

As you might have guessed, t’s covered in photos of superfood recipes, green smoothies, and bright produce.

That sums me up pretty succinctly, don’t you think?

What do you do with leftover quinoa, anyway?

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.

Toppings for your Leftover Quinoa Breakfast Bowls

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.

Fresh berries, maple syrup, shredded coconut, and granola would be fantastic here, too!

If you have leftovers, the cooked quinoa cereal keeps well in the fridge for breakfast the next day, too!

If you try these Leftover Quinoa Breakfast Bowls, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

All about the warm cozy breakfast grain bowls? Check out my Creamy Stovetop Cauliflower Oats and Golden Oats With Butternut Squash, Turmeric, & Cashew Butter.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Leftover Quinoa Breakfast Bowls

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• Author: Flora & Vino
• Total Time: 15 mins
• Yield: 2 bowls
• Diet: Vegan

Print Recipe

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Description

Leftover quinoa breakfast bowls made with cooked quinoa and sweetened with banana. Ready in 10 minutes and packed with protein, berries, and seeds!

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Ingredients

• 1 1/2 – 2 cups Eden Foods Organic Quinoa, cooked
• 1 banana, smashed
• 1/2 – 1 cup unsweetened almond or coconut milk
• 1/4 cup Eden Foods Wild Berry Mix
• 2 TBSP Eden Foods Pumpkin Seeds
• 1/2 tsp cinnamon

For serving

• fresh berries
• maple syrup
• almond milk
• sliced banana
• shredded coconut

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Instructions

1. Add the cooked quinoa, almond milk, wild berry blend, smashed banana, and cinnamon to a large saucepan over medium heat.
2. Stir everything well to combine and heat the contents for about 10 minutes, stirring frequently, until the quinoa as soaked up all of the almond milk and the dried fruit has plumped up.
3. Add more almond milk as needed to achieve your desired consistency.
4. Serve the warm quinoa immediately in bowls with more wild berry blend, pumpkin seeds, fresh berries, and almond milk.
5. Store any leftovers in the fridge for up to one week and reheat before serving.

Notes

Recipe adapted from Tone It Up.

Add a splash of almond milk if reheating leftovers in the microwave or on the stovetop!

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan, Oil-Free, Gluten-Free

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!