MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: BLT Quinoa Bowls
 Categories: Grains, Herbs, Vegetables, Fruits, Pork
      Yield: 4 servings
 
      1 c  Quinoa; rinsed
      4 tb Olive oil; divided
      2 tb Minced fresh basil
      2 tb White wine vinegar; divided
      1 tb Lemon juice
      4 lg Eggs
      8 oz Cherry tomatoes
      3 c  Fresh arugula
      1 sm Ripe avocado; peeled,
           - sliced
      4 sl Bacon; cooked, 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 inches 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.
  
  Recipe by Elisabeth Larsen, Pleasant Grove, Utah
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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