• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4

BLT Quinoa Bowls

  • Recipe Submitted by on

 Ingredients List

  • 1 cup quinoa, rinsed
  • 1/4 cup olive oil, divided
  • 2 tablespoons minced fresh basil
  • 2 tablespoons white wine vinegar, divided
  • 1 tablespoon lemon juice
  • 4 large eggs
  • 8 ounces cherry tomatoes
  • 3 cups fresh arugula
  • 1 small ripe avocado, peeled and sliced
  • 4 bacon strips, cooked and crumbled

 Directions

Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine.
Place 2-3 in. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small cup; holding cup close to surface of water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.
In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.
To serve, divide quinoa evenly among four bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.

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