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TEST KITCHEN APPROVED

BLT Quinoa Bowls

Name: BLT Quinoa Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 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

TEST KITCHEN APPROVED

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

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 Add your review

Yield:4 servings

Prep:15 min

Cook:20 min

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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

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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.