This breakfast is so easy, it pretty much makes itself! I like breakfasts like that.

I am also a big fan of using up leftovers in delicious ways. This porridge uses up leftover quinoa and if you have them, leftover roasted sweet potatoes. Just be sure the leftover quinoa and sweet potatoes you used are neutrally or sweetly seasoned. (No cumin for breakfast please!)

If you don’t have leftover sweet potatoes, this tastes great just with the quinoa and banana. You can really add whatever you like! It would be great with strawberries, cherries, or blueberries. I like adding a bunch of toppings to make it interesting and give it some crunch. This porridge is also great for kids, and even babies.

Quinoa for breakfast might seem a little wild. But it is a great way to switch it up! Especially when following a whole-food, gluten-free diet. Here are a few more quinoa breakfast ideas!



Leftover Quinoa Banana Porridge {Gluten-Free, Dairy-Free}


  • 1 1/2 cups cooked quinoa
  • 1/2-1 cup unsweetened almond milk (or milk of choice)
  • 1/2 banana
  • 1 teaspoon cinnamon
  • A handful of leftover roasted sweet potato chunks (optional)
  • Toppings:
  • Banana slices
  • Coconut flakes
  • Pecans/nuts
  • Berries
  • Chia seeds


  1. Combine all the ingredients, except 1/2 cup of the quinoa, in a blender and blend until smooth. Start with 1/2 cup of almond milk and add more to thin to the consistency you like. Stir in the remaining quinoa.
  2. Pour the mixture into a pan and heat until warm. Serve with desired toppings. Enjoy!