Poached Eggs and Quinoa

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Poached Eggs and Quinoa

If you haven't tasted quinoa, you're missing out! This small seed has plenty of fiber (even more than most cereals) and is gluten-free, making it ideal for those who are gluten intolerant. It's abundant in protein, containing all the necessary amino acids, and has a low glycemic index that helps to regulate blood sugar. This dish is great for breakfast, brunch, or even a late-night snack, and it's guaranteed to amaze your guests, leaving them with satisfied stomachs and healthy hearts. The crisp veggies add a sweet flavor that pairs nicely with the tangy vinegar and lemon juice.


  • 1 cup quinoa, washed
  • ¼ cup olive oil, divided
  • 2 tbsp. white wine vinegar, divided
  • 1 tbsp. lemon juice
  • 2 tbsp. freshly chopped basil
  • 2 cups of water
  • 4 large eggs, cold
  • 8 oz. cherry tomatoes, halved
  • 3 cups fresh arugula
  • 1 small ripe avocado, peeled and cut into strips
  • 4 slices bacon, cooked and chopped


Recipe instructions Poached Eggs and Quinoa

  1. Step 1

    Cook the quinoa following the instructions on the package. In a little bowl, combine 3 tablespoons of olive oil, 1 tablespoon of vinegar, lemon juice, and basil. Mix everything together with the cooked quinoa.

  2. Step 2

    In a large pan with high sides, pour water and add a tablespoon of vinegar. Bring it to a boil, and then lower the heat to maintain a slight boil. To poach eggs, break one egg at a time into a small cup. Hold the cup close to the water surface and submerge the egg. Keep repeating until all eggs are cooked, about 3-5 minutes, until the whites are fully cooked and the yolks start to thicken but not become hard. Use a slotted spoon to take the eggs out of the water. Place them on a plate, cover, and keep them warm.

  3. Step 3

    Heat the remaining tablespoon of oil over medium heat in a large skillet. Stir the tomatoes until they release juice, approximately 8-10 minutes. Cook the arugula by stirring until it wilts.

  4. Step 4

    Divide the quinoa evenly among four bowls for serving. Place an equal amount of cherry tomatoes, arugula, avocado slices, and chopped bacon on top of each bowl, then add a poached egg on top.

Nutrition Facts

Calories: 450
Fat: 37 g
Carbs: 18 g
Protein: 14 g