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
Provided by Taste of Home
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 446 calories, Fat 28g fat (5g saturated fat), Cholesterol 194mg cholesterol, Sodium 228mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 6g fiber), Protein 17g protein.
BLT QUINOA BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
- Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.
QUINOA PASTA BLT SALAD
This is a slightly healthier version of a BLT pasta salad. The quinoa pasta adds protein and is a healthier choice. A pound of cooked and drained bacon can be substituted for the real bacon bits for special occasions or if unconcerned about the fat grams!
Provided by grampnana
Categories Salad Pasta Salad Tomato Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Transfer to a bowl and refrigerate until cool, about 20 minutes.
- Combine creamy salad dressing and bacon ranch dressing in a large bowl. Mix in cooled pasta, lettuce, tomato, cucumber, green onions, and bacon bits. Refrigerate until serving.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 35.4 g, Cholesterol 19.9 mg, Fat 20.7 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 781 mg, Sugar 3.6 g
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