Greek Quinoa Breakfast Bowl

Greek Quinoa Breakfast Bowl

Quinoa breakfast bowls have become a new favorite breakfast recipe of mine. I can quickly whip together a batch to refrigerator or freeze for breakfast all week. And thanks to the quinoa and eggs each one is filled with fiber and protein to keep me satisfied all morning long. A couple months ago I made this Kale and Bacon Quinoa Breakfast bowl. Then a week or so later I make one with sausage and cheese. Last week I made a Greek bowl and honestly this is my favorite one yet! It’s DEEEELICIOUS and I’m excited to share it with you guys.

This Greek-inspired quinoa breakfast bowl includes eggs, plain greek yogurt, spinach, tomatoes, and feta cheese. Mmmm feta! Spinach and feta together is one of my favorite flavor combinations and I especially love spinach and feta in breakfast recipes. I made a spinach and feta oven omelet a few years ago that’s delicious in a bagel sandwich or on its own.

For this recipe I started with 12 large eggs and whisked in 1/4 cup plain greek yogurt, onion powder, granulated garlic, salt, and pepper. The Greek yogurt gives the eggs great texture and a nice flavor. I found them to have a lot of depth while still being fluffy.



I set the egg mixture aside while I cooked the spinach. I used a (5-ounce) bag of baby spinach but don’t worry if you add a little more or use less.

Greek Quinoa Breakfast Bowl

After the spinach cooked down slightly I tossed in some sliced grape tomatoes and let those cook for about 3-4 minutes or until they were softened.

Greek Quinoa Breakfast Bowl

Next I stirred in the egg mixture and let it cook until the eggs were set. I stirred the eggs as they cooked to scramble them.

Greek Quinoa Breakfast Bowl

After the eggs were set I stirred in the feta cheese and quinoa. I cooked it for just a bit longer until it was heated through.

Greek Quinoa Breakfast Bowl

Then I scooped some into a bowl and enjoyed! Who knew an egg dish could be soooo pretty?

Greek Quinoa Breakfast Bowl

The flavors are wonderful. I love the juicy tomatoes, earthy spinach, and tangy feta.

Greek Quinoa Breakfast Bowl

I enjoyed this Greek Quinoa Breakfast Bowl all week long. I stored in the refrigerator using 2 round pyrex containers. In the morning I scooped out a portion and warmed it up in the microwave. It tasted great all week. If I had leftovers I would’ve used these plastic containers to portion out and freeze.

This is a delicious easy first recipe to test out quinoa with eggs if you haven’t yet. Enjoy!


5.0 from 3 reviews
Greek Quinoa Breakfast Bowl
Prep time
Cook time
Total time
Serves: 6
  • 12 eggs
  • ¼ cup plain greek yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon olive oil
  • 1 (5-ounce) bag baby spinach
  • 1 pint cherry tomatoes, halved
  • 1 cup feta cheese
  • 2 cups cooked quinoa
  1. In a large bowl whisk together eggs, greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside.
  2. In a large skillet heat olive oil and add spinach. Cook spinach until it is slightly wilted, 3-4 minutes.
  3. Add in cherry tomatoes and cook until tomatoes are softened, 3-4 minutes
  4. Stir in egg mixture and cook until the eggs are set, about 7-9 minutes. Stir the eggs as they cook so they turn out scrambled.
  5. Once the eggs are sett stir in the feta and quinoa and cook until heated through.
  6. Serve hot.
sugar is 4

recipe can be made completely ahead of time and store in the refrigerator or portioned out and frozen. Heat up on the stove or in the microwave.
Nutrition Information
Serving size: 1¼ cup Calories: 357 Fat: 20 Saturated fat: 8 Carbohydrates: 20 Fiber: 3 Protein: 23


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  1. Joni Hoadley says:

    Can’t wait to try this one! The eggs and sausage bowl is great, but I also love the greek flavors with eggs. Question: How long can this recipe stay fresh in the fridge without having to be frozen?

  2. I see alot of people using quinoa for breakfast dishes but I’ve still never tried it myself. This recipe looks great and I love that it can be frozen. Will definitely be trying this 🙂 x

  3. Hi Tammy, This looks amazing and I can’t wait to try it. Question – I used to receive weekly emails from you with your meal plan, weigh in, etc. Has this stopped?

  4. This was amazing! It’s a nice change to have savory for breakfast.

  5. I am allergic to yolk…would recipe turn out same if only using egg whites? Do you think any modifications would be needed? I love that you can freeze this by the way.

  6. Stephanie says:

    It says 2 cups of cooked quinoa. Do you mean that you precook it before starting the recipe or you put it in the recipe to be cooked by the eggs? Thanks.

  7. This is seriously our new favorite meal. I shared some with the guys I work with, and they all wanted the recipe too! Thank you so much for your posts, sharing your recipes and your constant motivation!!

  8. Look delicious! Would be a great supper dish also. Did you list how many WW points per serving for this recipe? Thank- you.

  9. No mention of the Smartpoints value? Anyone know off hand? Thanks! Can’t wait to try!

  10. This is my Go To breakfast during early morning shifts. I love prepping it because I know its going to be so good! I top mine off with chunks of avocado. My husband loves the bite the feta gives it. Thanks Tammy!

  11. Susan thebner says:

    Can I sub with cottage cheese instead of feta?

  12. My family is not a fan of feta cheese at all. Do you know of another cheese that could be substituted?

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