MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: B.L.T. Quinoa Bowls
Categories: Grains, Herbs, Citrusm, 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 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.

Elisabeth Larsen, Pleasant Grove, Utah

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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