This Quinoa Breakfast Bowl is a nutritious ‘Get Your Day Going’ breakfast filled with hot quinoa, crisp bacon, fresh vegetables and topped off with a poached egg.
In the daily rush it is so easy to fall into the habit of preparing the same old breakfast ideas. In our home breakfasts are mostly a selection of a half-dozen breakfasts that just keep on being rotated again and again. Yes, they are easy, good and healthy but….that ‘same ole, same ole’ does get boring.
There is a lot of protein in the quinoa and poached egg….one cup of cooked quinoa has eight grams of protein and the average egg has seven grams of protein. Then the fresh arugula, green scallions and tomatoes are filled with vitamins. We added some crisp bacon rashers and tossed in a few pistachios for the crunch. This is a breakfast worth repeating.
Quinoa is familiar to us now and people do not realize that it is really one of those ‘ancient grains’ dating back 4000 years. Actually, it is a seed rather than a grain and it is gluten free, which is good news to all the gluten-free lovers.
There are many varieties of quinoa but the most common are white, black and red. Quinoa has a natural coating that requires an easy cold-water rinse to remove before cooking. If left un-rinsed it will leave the cooked quinoa with a bitter taste Quinoa cooks quickly, which means it works for your breakfast when you are in a rush.
You can have this breakfast bowl sitting in front of you in less time than it takes to stir up, cook and serve a batch of waffles, pancakes or French toast.
We roasted the grape tomatoes for 20-minutes and while they were in the oven the tri-colored quinoa and bacon cooked. The quinoa was portioned into bowls with the tomatoes, green scallions, arugula, bacon and nuts. Then the bowl was topped off with a three-minute poached egg and drizzled with a creamy sauce.
- 1 cup quinoa
- 1 pint grape tomatoes
- 1 tablespoon olive oil
- salt and fresh pepper
- 8 thick slices bacon
- 4 cups fresh arugula
- 1 bunch green scallions, thinly sliced
- 1 cup roasted pistachios (or nuts of your choice)
- 4 large eggs
For the Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/4 cup lemon juice, freshly squeezed
- Salt and pepper to taste.
- Preheat the oven to 400 degrees F.
- Add the tomatoes to a baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper. Roast for 15 minutes, until the tomatoes are soft. Transfer the tomatoes to a small plate.
- While the tomatoes are roasting, add the quinoa to a fine-mesh strainer and rinse under cold tap water swishing around with your hand to get that bitter coating washed off. Add the quinoa to a small saucepan, stir in 2 cups of water or broth, bring to a rolling boil. Turn heat down to the lowest setting, cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered then fluff with a fork.
- Fill a medium-sized saucepan with water and bring to a boil, reduce to the lowest temperature and carefully add 4 eggs and simmer for 3-minutes, or until preferred doneness.
- Meanwhile, divide the quinoa, hot tomatoes, bacon, arugula, scallions and pistachios between 4 bowls.
- In a small dish Add the sour cream, mayonnaise, Dijon mustard and lemon juice and whisk together until smooth.
- Remove the poached eggs from the simmering water and add one egg to each bow. Serve with the sauce.
Amount Per ServingCalories 751 Total Fat 62g Saturated Fat 13g Trans Fat 0g Unsaturated Fat 45g Cholesterol 237mg Sodium 1063mg Carbohydrates 27g Fiber 7g Sugar 7g Protein 26g