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

Test Kitchen tips
BLT Quinoa Bowls
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
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. 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.
- 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.
- 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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