For the Base:

1. 1. Cook the Quinoa: Bring 2 cups of water to a boil in a medium pot.
2. 2. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
3. 3. Prepare the Eggs: Crack eggs into a bowl and whisk with salt and pepper.
4. 4. Heat a nonstick skillet over medium heat and pour in the eggs. Scramble gently for about three minutes until just set but still soft.
5. 5. Sauté the Spinach: In another skillet, add a splash of olive oil over medium heat. Add fresh spinach and sauté for about two minutes until wilted. Season lightly with salt.

For Assembly:

1. 6. In serving bowls, layer cooked quinoa at the bottom followed by scrambled eggs and sautéed spinach.
2. 7. Slice half an avocado per bowl and arrange alongside other ingredients.
3. 8. Spoon salsa over everything and sprinkle crumbled feta cheese on top.
4. 9. Serve immediately, either plated or family-style from your kitchen counter.