Poached Eggs & Quinoa

Makes 4 servings

If you’ve never tried quinoa, you’re missing out! This little seed contains a lot of fiber (more than most cereals) and is gluten-free, making it perfect for people with gluten intolerance. Rich in protein, it boasts all the essential amino acids and a low glycemic index, which is good for blood-sugar control. Perfect for breakfast, brunch or a midnight snack, this dish is sure to wow your audience, leaving everyone with full bellies and healthy hearts. The fresh vegetables provide a sweet touch that contrasts wonderfully with the delicious acidity of the 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



1. Prepare the quinoa according to the package instructions. In a small bowl, mix 3 tablespoons of the olive oil, 1 tablespoon of each the vinegar, the lemon juice and the basil. Add to the cooked quinoa and stir to combine.
2. Fill a large pan with high sides with the water; add the remaining tablespoon of vinegar. Bring to a boil, then adjust the heat to maintain a slight boil. To poach eggs, break 1 egg at a time into a small cup. Holding the cup near the surface of the water, push the egg into the water. Repeat with the remaining eggs and cook, uncovered, until the whites are fully cooked and the yolks start to thicken but are not hard, 3–5 minutes. Use a slotted spoon to remove the eggs from the water. Transfer to a plate and cover to keep warm.
3. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the tomatoes and stir until they start to release their juice, 8–10 minutes. Add the arugula and cook, stirring, just until the arugula is wilted.
4. To serve, divide the quinoa evenly among four bowls. Top each bowl with an equal amount of the cherry tomatoes and arugula, avocado slices and chopped bacon, then top each with a poached egg.



Calories 450
Total Fat 37g (47%)
Saturated Fat 4.63g (23%)
Trans Fat 0.025g
Total Carbohydrate 18g (7%)
Dietary Fiber 6g (21%)
Total Sugars 3g
Includes 0g Added Sugars (0%)
Cholesterol 185mg (62%)
Sodium 280mg (12%)
Protein 14g (28%)
Vitamin D 0mcg (0%)
Calcium 88mg (6%)
Iron 2.47mg (15%)
Potassium 724mg (15%)
Phosphorus (20%)


This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>


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