There’s something about Quinta Quinoa bowls that makes us love them. Today, we’re bringing you this quick recipe shared by @tasteofhome
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
PREPARATION:
• 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. of water in a large skillet with high sides; add remaining vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 cold egg 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 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 cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg.
If you’ve enjoyed it, please let us know with a comment on our Facebook page, we would love to hear from you!
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