In order to bring you the best organic produce, some ingredients may differ from those depicted.
Quinoa-spinach grain bowls with feta, fried eggs, and fresh dill
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 450 Calories/Serving
So you wanna dine in the Greek countryside? We’ll take you there with our riff on spanakorizo, made here with quinoa, spinach, and an exciting array of Mediterranean flavors.
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 or other leafy greens
- 2 eggs
- 1 organic Roma or other tomato
- 4 or 5 sprigs organic fresh dill
- 1 organic lemon
- 6 tablespoons crumbled feta
Calories 450, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 380mg (17% DV), Total Carb. 48g (17% DV), Fiber 9g (32% DV), Total Sugars 7g (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, Sesame.
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. Meanwhile, 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 the vegetables 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 (from your pantry) 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 are cooking, 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, top with the eggs, and crumble the feta over the eggs. Garnish with the green parts of the scallions and serve with the lemon wedges.
- 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.