Menu
Quinoa Breakfast Bowl Quinoa Breakfast Bowl
Quinoa Breakfast Bowl Quinoa Breakfast Bowl
Tropical Quinoa Breakfast Bowl Tropical Quinoa Breakfast Bowl
Loaded Quinoa Breakfast Bowl Loaded Quinoa Breakfast Bowl
Fiesta Beef Bowls Fiesta Beef Bowls
Veggie Rice Bowl Veggie Rice Bowl
Black Bean & Sweet Potato Rice Bowls Black Bean & Sweet Potato Rice Bowls
Chicken Quinoa Bowls with Balsamic Dressing Chicken Quinoa Bowls with Balsamic Dressing
Breakfast BLT Waffles Breakfast BLT Waffles
Cumin Quinoa Patties Cumin Quinoa Patties
Broccoli Quiche Cups Broccoli Quiche Cups
BLT Tortillas BLT Tortillas
Shrimp 'n' Noodle Bowls Shrimp 'n' Noodle Bowls
Southwest Kielbasa Bowls Southwest Kielbasa Bowls
BLT Muffins BLT Muffins
California Burger Bowls California Burger Bowls
Bread Bowls Bread Bowls
BLT Salad BLT Salad
Breakfast Bread Bowls Breakfast Bread Bowls
Ice Cream Bowls Ice Cream Bowls

BLT Quinoa Bowls

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

Updated: Oct. 26, 2023
I absolutely love a BLT with sliced avocado and an egg. Recently, I've been trying out grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed! —Elisabeth Larsen, Pleasant Grove, Utah
BLT Quinoa Bowls
BLT Quinoa Bowls Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 cup quinoa, rinsed
  • 4 tablespoons 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

  1. 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.
  2. Place 2-3 in. water in a large skillet with a high side; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 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.
  3. 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.
  4. To serve, divide quinoa evenly among 4 bowls. Add tomatoes, arugula, avocado slices and crumbled bacon. Top each bowl with a poached egg.

Test Kitchen tips
  • Use any grain you like! Many grains now come precooked in pouches, so it's an easy way to try one you haven't eaten before.
  • Heating the grape tomatoes really brings out the rich, tomato-y flavor. You get homegrown taste any time of year.

    • Nutrition Facts

    1 serving: 446 calories, 28g fat (5g saturated fat), 194mg cholesterol, 228mg sodium, 33g carbohydrate (2g sugars, 6g fiber), 17g protein.