A Power Brunch that Packs a Punch of Flavor

You’ve heard of a power lunch, but how about a power brunch? It’s Labor Day weekend, and for many that means you can enjoy a leisurely breakfast or even brunch from the comfort of your own home. If you’re tired of the same old, same old, instead of eggs and bacon, how about eggs, spinach and chorizo?!
I had this combination for the first time last weekend at Estia’s Little Kitchen in Sag Harbor, NY, and it was delicious! If you haven’t heard of quinoa (keen-wahyet, it is a grain-like superfood that’s high in protein and fiber. The texture of quinoa reminds me of a cross between rice or barley with a mild nutty flavor.
If you aren’t in Sag Harbor, (or even if you are and just don’t feel like going out for breakfast), here is a similar recipe from The Today Show, using eggs, spinach and feta. Feel free to add chorizo to the quinoa and omit the feta or substitute a Mexican cheese like Cotija or Monterey Jack.  Either way, this is a great way to switch up the breakfast routine, enjoy a low-carb meal and fill your body with nutrients that will get you through to dinner without an energy crash.
Egg, Spinach, Quinoa and Feta Power Breakfast
 by Joy Bauer from The Today Show
Egg, Spinach, Quinoa and Feta Power Breakfast

Photo by Nathan R. Congleton / TODAY


1 (or multiply ingredients times the number of guests)

Combine these four nutrient rich foods for a delicious protein-packed breakfast.



    • 1 cup dry quinoa
    • 2 cups water
    • 1 tablespoon garlic powder
    • 1 tablespoon curry powder
    • 1 tablespoon onion powder



    • 3 cups spinach
    • 2 eggs
    • 1/2 cup prepared quinoa (recipe above)
    • 1/4 cup feta cheese


For the quinoa:

Add the dry quinoa and water to a medium saucepan and bring to a boil. Once boiling, add the seasonings to the water. Cover and reduce heat to low.

Allow to cook for about 10 minutes or until there is no visible water and the quinoa sticks slightly to the bottom of the pan.

For the egg, spinach, quinoa and feta power breakfast:

Wilt spinach in a frying pan over medium-high heat. Add the prepared quinoa and heat for 3-5 minutes. Transfer the mixture into a bowl and set aside.

Cook the eggs to your preference (Megan prefers hers over medium). Top the quinoa and spinach mixture with the cooked eggs and a sprinkle of feta cheese. Enjoy!


Beverage Pairings:

The savory, tangy flavors of this dish would be great with a Bloody Mary or spiced-up tomato juice.

For wine, I recommend a slightly fruity and hearty rose like the Finca Rose’ from Wolffer Estate that is made from a blend of Argentinian grapes – primarily Malbec with Pinot Noir, Bonarda and Torrontes.

For an even sweeter taste, try Kelma’s Sangria or lemonade.