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BLT Quinoa Bowls

3 reviews
Total Time
Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Elisabeth Larsen, Pleasant Grove, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.
    • Test Kitchen Approved

    BLT Quinoa Bowls

    Contest Winner
    3 reviews
    Prep Time 15 min
    Cook Time 20 min
    Yield 4 servings

    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
    Text Ingredients

    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 1 tablespoon 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 1 tablespoon 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.

    Nutrition Facts

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

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