Quinoa Spinach Tomato Egg Bowl

Quinoa, Spinach, Tomato, Egg & Greens Bowl

This is the perfect lunch bowl. Good veggies and greens, toasty grains, jammy egg and crunchy almonds balanced with balsamic vinaigrette. Make it ahead, pack it for lunch!

Quinoa, Spinach, Tomato, Egg & Greens Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

by Marlene Schoepf @diet-icious.com


  • 1/2 cup cooked leftover quinoa
  • 1 cup fresh spinach
  • 1 large egg
  • 1 medium tomato
  • 1 Tbsp sliced almonds
  • 1/2 Tbsp balsamic vinegar
  • 1/2 Tbsp extra virgin olive oil


  1. In a small pan, boil water and cook egg for 7 minutes. Cool it with cold water. Then peel.
  2. In a small skillet, toast almonds on medium-high heat until fragrant (about 1-2 minutes). Remove from skillet.
  3. In the same skillet, on medium-high heat, toast cooked quinoa until lightly browned (about 3 minutes), then add spinach and cook until wilted. Season with salt and pepper to taste. Remove from heat.
  4. Cut tomato in small pieces. Add to quinoa-spinach and toss to mix.
  5. Place greens in a bowl/on a plate. Top with quinoa. Place the quartered egg on top letting the egg yolk run onto the quinoa mix. Sprinkle with almonds. Season with balsamic vinegar, olive oil, salt and pepper to taste.
  6. Tip: to brown bag, place the greens in a container, top with quinoa and egg (hard-boiled), sprinkle with almonds and place dressing in a separate container.

Variations for this grain bowl are endless. I love to use up leftover grains of any kind (quinoa, wild rice, farro, wheatberries, couscous, etc) in this bowl. The basic recipe is: 1/2 cup cooked grains, 2 cups greens, 1 cup veggies (leftover grilled/sauteed or fresh cut), 1 Tbsp crunchy nuts or seeds, 1 serving protein (1 egg, 3 oz leftover chicken/meat, 2 oz cheese or 1/4 cup beans/lentils), 2 Tbsp dressing.

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