Egg whites and quinoa seasoned with a flavorful blend of cumin, salsa and cilantro for a protein-packed power breakfast that fuels you up to take on the day.


  • 1/2 cup
    uncooked quinoa
  • 1/2 tsp
  • 1/4 cup
  • 1 tbsp
    cilantro, chopped
  • 1 cup
  • to taste
    salt and pepper
  • 2 cups
    baby spinach
  • 4 (10 inch)
    whole wheat tortillas
  • optional avocado, tomatoes, shredded cheese


  • To make the quinoa, add a ½ cup of water to a small saucepan and thoroughly rinse the quinoa. Add the rinsed quinoa to the saucepan and bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.

  • Mix in cumin, salsa and cilantro with the quinoa and set aside.

  • Spray a nonstick skillet with cooking spray over medium heat and add egg whites, stirring frequently until eggs are set, about 2 to 3 minutes.

  • Top tortilla with about a ½ cup spinach leaves, ¼ cup of quinoa, scrambled egg whites and any other toppings you wish to add. Tightly roll up tortilla, slice and enjoy!

  • Credit to Eat Yourself Skinny

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