BLT Grain Bowls
I absolutely love a BLT with sliced avocado and an egg. I’ve been experimenting with grain bowls, and I thought the flavors of my favorite sandwich would work really well. My family agreed!
—Elisabeth Larsen, Pleasant Grove, UT Prep: 15 min.
• Cook: 20 min. Makes: 4 servings
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
1. Prepare quinoa according to package directions. Combine 3 Tbsp. olive oil, basil, 1 Tbsp. white wine vinegar and lemon juice. Add to cooked quinoa; stir to combine.
2. 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 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.
3. 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.
4. To serve, divide quinoa evenly among four bowls. Add the cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a poached egg. Per serving: 446 cal., 28g fat (5g sat. fat), 194mg chol., 228mg sod., 33g carb. (2g sugars, 6g fiber), 17g pro.