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.