Quinoa-spinach grain bowls with fresh dill, feta, and fried eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Quinoa-spinach grain bowls with fresh dill, feta, and fried eggs

Gluten-Free, Soy-Free, Mediterranean, Vegetarian

2 Servings, 450 Calories/Serving

25–40 Minutes

Enlivened by a spritz of lemon juice, our quinoa-and-spinach version of the Greek spanakorizo features a spectrum of Mediterranean flavors you’ll love, hot or cold.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 3 organic scallions
  • 6 ounces organic baby spinach
  • 2 organic eggs
  • 1 organic Roma or other tomato
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 6 tablespoons crumbled feta

Nutrition per serving

Calories 450, Total Fat 24g (31% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 205mg (68% DV), Sodium 370mg (16% DV), Total Carb. 48g (17% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 20g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the vegetables.


Prep and cook the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and white parts of the scallions and cook until fragrant, about 1 minute. Working in batches if needed, stir in the spinach and cook until just wilted, 1 to 2 minutes. Transfer to a medium bowl and season to taste with salt and pepper. Wipe out the pan.


Cook the eggs

In the same pan used for the vegetables, warm 1 to 2 teaspoons butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
While the eggs cook, prepare the remaining ingredients.


Prep the remaining ingredients; finish the dish

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Coarsely chop the dill.
  • Cut the lemon into wedges for garnish.
To the bowl with the vegetables, stir in the quinoa, tomato, and dill. Season to taste with salt and pepper.


Transfer the quinoa and vegetables to individual bowls and top with the eggs. Garnish with the feta and green parts of the scallions and serve the lemon wedges on the side.
Kids Can!
  • Rinse the quinoa.
  • Measure the onion.
  • Press the garlic (if you have a press).
  • Stir the vegetables, quinoa, tomato, and dill.
  • Garnish with feta and scallions.