Servings: 2

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 4-5 baby bella mushrooms (or mushroom), quartered
  • 1/2 cup bell pepper, chopped
  • 3/4 cup uncooked quinoa, rinsed (or 2 cups cooked quinoa)
  • 2-3 tablespoons crumbled feta cheese
  • a drizzle of olive oil, optional
  • kosher or sea salt and freshly ground pepper to taste
  • 1 cup spinach, roughly chopped
  • 2 eggs, poached, over easy or cooked according to preference


  1. To yield 2 cups of cooked quinoa, place 3/4 cup rinsed, uncooked quinoa and 1 cup plus 2 tablespoons water in a saucepan and bring to a boil
  2. Reduce to a simmer, cover, and cook for about 12 minutes or until water is absorbed
  3. You may sauté the mushrooms in a teaspoon or two of olive oil or add them to the quinoa and water and cook altogether.Add spinach to hot quinoa to wilt
  4. Stir in peppers and cheese and season with salt and pepper to taste
  5. Drizzle with olive oil, if desired, and toss.Top each serving with egg and enjoy.

Leave a Comment