BLT Quinoa Bowls

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 cups quinoa

2 medium tomatoes, roughly chopped

2 tablespoons chopped fresh parsley

1 tablespoon white wine vinegar

Kosher salt and freshly ground pepper

4 slices bacon, cut into 1/2-inch pieces

1 medium bunch broccoli, florets and tender stems chopped (about 2 1/2 cups)

1 small ear of corn, kernels cut off (or 1/2 cup frozen corn kernels)

2 cloves garlic, minced

1 5-ounce package baby spinach

2 scallions, thinly sliced

4 large eggs


  1. Cook the quinoa as the label directs; set aside. Meanwhile, toss the tomatoes with the parsley, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Set aside until juicy, about 20 minutes.
  2. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove 2 teaspoons drippings and set aside. Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach in two batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa; season with salt.
  3. Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet; season with salt and pepper and cook until the whites are set but the yolks are still runny, about 3 minutes. Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.