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BLT Quinoa Bowls

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 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


  • 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.

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.
  • 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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