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    Home » Breakfast Recipes » Greek Quinoa Breakfast Bowl

    Greek Quinoa Breakfast Bowl

    Published: Mar 25, 2016 · Modified: Sep 22, 2022 by Tammy Overhoff

    Jump to Recipe Print Recipe

    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.

    greekquinoaegg1

    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!

    march14mealplan6

    Greek Quinoa Breakfast Bowl

    Greek Quinoa Breakfast Bowl

    5 from 11 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 357kcal
    Author: Organize Yourself Skinny

    Ingredients

    • 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

    Instructions

    • In a large bowl whisk together eggs, greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside.
    • In a large skillet heat olive oil and add spinach. Cook spinach until it is slightly wilted, 3-4 minutes.
    • Add in cherry tomatoes and cook until tomatoes are softened, 3-4 minutes
    • 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.
    • Once the eggs are sett stir in the feta and quinoa and cook until heated through.
    • Serve hot.

    Notes

    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

    Serving: 1g | Calories: 357kcal | Carbohydrates: 20g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Fiber: 3g

     


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    Breakfast Recipes, Healthy Gluten-free Recipes, Healthy Vegetarian Recipes, Recipes

    About Tammy Overhoff

    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

    Reader Interactions

    Comments

    1. Carol says

      July 11, 2019 at 11:29 am

      Love this recipe! Thanks for another delicious recipe!

      Reply
    2. Susan C. says

      July 02, 2019 at 11:15 am

      This is a big recipe for my two-person home. I am sure if I made it my husband is not going to eat it, so I’d be the only one partaking. Is this recipe easily halved?? I know some recipes do not come out as well when you cut them down. Thanks.

      Reply
      • Tammy Kresge says

        July 02, 2019 at 1:37 pm

        Yes this recipe can be easily halved. But it also freezes great so you can portion out and freeze some of it for a quick breakfast later in the month.

        Reply
    3. Vanessa says

      March 16, 2019 at 1:08 pm

      5 stars
      So good! I love this recipe!

      Reply
    4. Maureen says

      January 04, 2019 at 2:10 pm

      5 stars
      This was delicious! A huge hit with my family. I’d been wanting to try quinoa for breakfast so I was excited to find this recipe. I made it with kale instead of spinach, b/c that’s what I had on hand, and just sprinkled a little kosher salt on the sauteed kale to get the bitterness out.

      Reply
    5. Katrin says

      July 29, 2018 at 2:58 am

      5 stars
      Hey at my work place we don’t have a place to heat it up nor do I have the 2 minutes to heat it up in the morning, did you ever try to eat it cold? Is it still good? Also can it be kept in the fridge for a week?

      Thank you love hour recepies!

      Reply
      • Tammy Kresge says

        August 16, 2018 at 10:17 am

        I never ate it cold but if you don’t mind cold eggs then it should be fine.

        Reply
    6. Sonali says

      June 17, 2018 at 9:33 am

      5 stars
      A+ recipe! Super quick and easy but also delicious and nutritious. This one’s a keeper

      Reply
    7. Saloni says

      March 31, 2018 at 10:58 pm

      5 stars
      Gr8 breakfast!!! Can’t wait to try this 👌

      Reply
    8. Jenni Stricklin says

      March 25, 2018 at 6:16 pm

      5 stars
      This is a great recipe. I have to hide portions from my husband to make it through the week.

      Reply
    9. Amie says

      June 20, 2017 at 5:31 pm

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

      Reply
      • Tammy Kresge says

        June 21, 2017 at 6:13 am

        You can use any cheese you like. I’ve also use mozzarella cheese in this recipe.

        Reply
    10. Susan thebner says

      May 13, 2017 at 1:37 pm

      Can I sub with cottage cheese instead of feta?

      Reply
      • Tammy Kresge says

        May 15, 2017 at 7:27 am

        I never used cottage cheese so not sure. It would probably have a different flavor and consistency.

        Reply
    11. Torrye says

      April 24, 2017 at 7:06 pm

      5 stars
      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!

      Reply
    12. Niccole says

      January 15, 2017 at 10:23 pm

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

      Reply
    13. Denise says

      January 14, 2017 at 6:21 am

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

      Reply
    14. Amy says

      December 11, 2016 at 5:14 pm

      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!!

      Reply
      • Tammy Kresge says

        December 12, 2016 at 8:59 am

        Awesome! So glad you enjoyed it!

        Reply
    15. Stephanie says

      December 03, 2016 at 1:41 pm

      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.

      Reply
      • Tammy Kresge says

        December 04, 2016 at 7:33 am

        no cooked quinoa.

        Reply
      • nat says

        July 19, 2018 at 3:41 pm

        I am still confused. Do you cook the quinoa ahead of time or cook it in the egg?

        Reply
        • Tammy Kresge says

          July 19, 2018 at 4:01 pm

          It gets cooked ahead of time.

    16. Steph says

      October 17, 2016 at 7:49 am

      5 stars
      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.

      Reply
      • Tammy Kresge says

        October 17, 2016 at 11:04 am

        I think egg whites would be fine.

        Reply
    17. Laurie says

      April 17, 2016 at 9:59 pm

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

      Reply
    18. Lori says

      March 28, 2016 at 4:03 pm

      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?

      Reply
    19. Breanne says

      March 25, 2016 at 5:12 pm

      5 stars
      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

      Http://www.myhealthycurves.com

      Reply
    20. Joni Hoadley says

      March 25, 2016 at 9:23 am

      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?

      Reply
      • Tammy Kresge says

        March 28, 2016 at 2:33 pm

        I kept it in my fridge all week (5 days) and it was great.

        Reply
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    Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating meal prep recipes, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

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