Savory Quinoa & Spinach Breakfast Salad
Not every breakfast needs to be sweet, syrupy, or starchy. Years ago, I found myself looking for a protein-packed morning meal that wouldn’t leave me sluggish by mid-morning. As much as I love oatmeal and toast, they didn’t offer the staying power I needed on long farm mornings or busy homeschool days.
Enter the savory breakfast salad.
This Savory Quinoa & Spinach Breakfast Salad was born out of a fridge clean-out and a craving for something nourishing, warm, and full of real food. With leftover quinoa, fresh baby spinach, and a couple of eggs ready to be fried, this wholesome dish quickly became a go-to. It’s everything I wanted in a breakfast: balanced, hearty, and full of flavor.
Don’t let the idea of salad for breakfast throw you off—it’s a smart way to start your day. Packed with fiber, plant-based protein, and healthy fats, this bowl keeps blood sugar steady and energy high. Plus, it’s customizable to whatever you have on hand—perfect for seasonal living and zero-waste kitchens.
Let’s dig in!
🥗 Recipe Card: Savory Quinoa & Spinach Breakfast Salad
Recipe Name: Savory Quinoa & Spinach Breakfast Salad
Recipe Description:
A hearty and wholesome breakfast bowl made with warm quinoa, sautéed spinach, and fried eggs—perfect for a protein-packed start to your day.
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Breakfast, Brunch
- Cuisine: American, Health-Conscious
- Method: Stovetop
- Diet: Gluten-Free, Vegetarian
- Keywords: breakfast salad, savory quinoa, high-protein breakfast, spinach eggs quinoa
- Equipment:
- Skillet
- Small saucepan (if cooking fresh quinoa)
- Mixing spoon
- Knife & cutting board
🛒 Ingredients:
- 1 cup cooked quinoa (white or tri-color)
- 2 cups baby spinach, loosely packed
- 2 pasture-raised eggs
- 1/4 avocado, sliced
- 1 tbsp olive oil (or butter)
- 1 tsp lemon juice or apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- Optional: red pepper flakes, grated parmesan, microgreens
👩🍳 Instructions:
- Warm the quinoa: If using leftover quinoa, reheat in a skillet or microwave—season lightly with salt and pepper.
- Sauté the spinach: Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add spinach and cook until wilted, about 2–3 minutes. Splash with lemon juice and stir.
- Fry the eggs: In the same skillet or a separate one, add the remaining oil and fry the eggs to your liking (sunny-side-up is ideal for a gooey yolk).
- Assemble: In bowls, layer warm quinoa, sautéed spinach, and fried eggs. Add sliced avocado, a pinch of sea salt, and black pepper.
- Top it off: Sprinkle with red pepper flakes, microgreens, or grated cheese if desired.
📝 Notes:
- Make it a meal prep win by prepping quinoa in advance.
- Want extra crunch? Add pumpkin seeds or crushed walnuts.
- Swap the egg for tofu scramble to make it vegan.
🌀 Recipe Variations:
- Add roasted veggies like sweet potatoes, mushrooms, or red peppers for extra depth.
- Use kale or Swiss chard instead of spinach for a more robust green.
- Try different grains, such as farro, millet, or brown rice.
- Top with a soft-boiled egg or poached egg for a silky finish.
🌿 Flavor Boosters:
- A drizzle of tahini or herbed yogurt
- Crumbled feta or goat cheese
- A spoonful of pesto stirred into the quinoa
- Toasted sesame oil for an earthy note
🍽️ What to Serve With This Breakfast Salad:
- A slice of crusty sourdough toast or gluten-free bread
- Fresh fruit or a citrus salad on the side
- Herbal tea or cold brew coffee with a splash of almond milk
🍫 Dessert Pairings (for a brunch spread):
- Coconut-covered protein balls
- Naturally sweetened banana bread
- Dark chocolate chunk muffins
🧊 Freezing & Storing:
- Quinoa: Make a big batch and freeze in portioned containers.
- Spinach: Best cooked fresh, but you can also sauté it ahead and store it for up to 2 days.
- Eggs: Cook fresh for best taste, but hard-boiled eggs store well for 3–4 days.
- Storage Tips: Store assembled components separately in airtight containers for up to 4 days.
♻️ Ways to Use Leftovers:
- Wrap it all in a tortilla or collard green for a breakfast wrap
- Turn it into a nourishing bowl for lunch with extra toppings
- Stir everything into a veggie hash or frittata
❓Extra FAQs:
Can I eat this cold?
Yes! It’s just as tasty chilled, especially if you’re packing breakfast on the go.
What if I don’t have quinoa?
Swap in brown rice, couscous, bulgur, or millet for a healthier option.
Can I prepare this ahead of time for a brunch gathering?
Just keep the eggs separate and cook them fresh before serving.
Is this salad good for meal prep?
Absolutely. Make a batch of quinoa and spinach, then top with a fresh egg each morning.
