Categories: Meals
Ingredients
- 1 cup quinoa, rinsed
- 1/4 cup olive oil, divided
- 2 tbsp minced fresh basil
- 2 tbsp white wine vinegar, divided
- 1 tbsp lemon juice
- 4 large eggs
- 8 oz. cherry tomatoes
- 3 cups fresh arugula
- 1 small ripe avocado, peeled and sliced
- 4 bacon strips, cooked and crumbled
Directions
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Prepare quinoa as directed. Combine 3 tbsp olive oil, basil, 1 tbsp white wine vinegar and lemon juice. Add to cooked quinoa; stir to combine.
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Place 2-3 inches 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 the whites are completely set and the yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Keep warm.
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In a large skillet, heat remaining oil over medium heat. Cook the tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes.
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To serve, divide quinoa evenly among four bowls. Add the cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.