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.
Recipe instructions Poached Eggs and Quinoa
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.
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.
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.
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.