Rinse and toast the quinoa: Place 1/2 cup dry quinoa in a fine-mesh sieve and rinse under cold water to remove bitter saponins, then drain well. In a small saucepan, warm 1/2 tablespoon of olive oil over medium heat and add the drained quinoa. Toast for 1–2 minutes until you smell a faint nuttiness — toasting concentrates flavor and prevents a bland, waterlogged grain.

Simmer the quinoa: Add 1 cup water and a pinch of salt, bring to a boil, then reduce to a low simmer, cover and cook for 12–15 minutes until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork to separate the grains — resting lets trapped steam finish the cooking for light, separated quinoa.

Make the lemon-dill Greek yogurt sauce: While the quinoa cooks, combine 1/2 cup plain nonfat Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, 1 minced garlic clove, 1/4 tsp salt and a grind of black pepper in a small bowl. Stir until smooth and refrigerate. The acid brightens the yogurt and the garlic-dill adds savory lift; chilling lets the flavors marry.

Sauté the greens and tomatoes: Heat the remaining 1/2 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add cherry tomatoes and cook 2 minutes until they begin to soften and release juices; add baby spinach in handfuls, season lightly with salt, and toss until wilted, about 1–2 minutes. Cooking the tomatoes first lets their juices flavor the spinach without overcooking the leaves.

Cook the egg whites: Push the wilted spinach and tomatoes to one side of the skillet and pour in 1 cup liquid egg whites, swirling to create an even layer. Let the egg whites set over medium-low heat, gently scraping and folding with a spatula into large curds — low heat keeps them tender rather than rubbery. Cook until mostly set but still slightly glossy, about 3–4 minutes.

Finish with yolks: In a small separate nonstick pan, melt a little butter or spray with oil and gently fry 2 whole eggs sunny-side up or over-easy (your preference for runny yolks). The runny yolks create a silky sauce when mixed into the bowl; if you prefer no runny yolk, cook them fully.

Warm the smoked salmon briefly: Remove smoked salmon from the fridge and tear into bite-sized pieces. You can briefly warm it for 10–15 seconds in the microwave or by setting it on the warm skillet edge to temper — warming softens texture slightly but avoid cooking it through so it stays silky and delicate.

Assemble the bowls: Divide the fluffed quinoa between two bowls. Top each with half the spinach/tomato and egg-white mixture, then arrange smoked salmon pieces, one fried whole egg per bowl, and a spoonful of the lemon-dill Greek yogurt. Sprinkle sliced scallions, a pinch of red pepper flakes (if using), and a final crack of black pepper.

Serve and mix: Encourage diners to break the yolk and stir it into the quinoa and yogurt for a creamy, cohesive bite. The contrast of warm grains and eggs with the cool, bright yogurt creates a restaurant-style balance of temperatures and textures.