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BLT Bowl: reinvents classic elements with a quinoa boost for a cozy, flavorful meal.
Moving into my new apartment for the first time was both thrilling and daunting. It was a cozy little space on the third floor, complete with creaking floorboards and a view of the bustling street below. As I unpacked my kitchen essentials, I noticed a can of quinoa I had brought from my old place. Quinoa, often overshadowed by its rice and pasta counterparts, became the unexpected hero of my meals during that transition. I decided to use it as the base for a comforting BLT-inspired bowl, perfect for those first few hectic days of settling in.
While the quinoa simmered away, I turned my attention to the fresh basil and cherry tomatoes that had become regular staples in my grocery basket. Their vibrant colors and punchy flavors reminded me of my grandmother's garden, where we used to gather ingredients for our meals. I combined them with a splash of olive oil and lemon juice, knowing that a quick toss would invigorate the grains. The decision to include eggs—a nod to my fondness for breakfast any time of day—added a creamy richness that tied the dish together beautifully.
As a finishing touch, the addition of crispy bacon and velvety avocado provided a satisfying contrast in texture and flavor. Arranging everything in a bowl with poached eggs, which I had learned to cook to perfection by swirling vinegar-laced water, elevated this simple meal into something that felt both nostalgic and innovative. Letting the quinoa rest for a few moments before serving helped the flavors meld together, a small but crucial trick for achieving that perfect bite each time. Those early days in my new apartment were punctuated by this dish, welcoming me to a space that slowly felt like home.
Ingredients
- 1 cup quinoa rinsed
- 4 tablespoons olive oil divided
- 2 tablespoons fresh basil minced
- 2 tablespoons white wine vinegar divided
- 1 tablespoon lemon juice
- 4 large eggs cold
- 8 ounces cherry tomatoes
- 3 cups fresh arugula
- 1 small ripe avocado peeled and sliced
- 4 bacon strips cooked and crumbled
Directions
- Prepare the quinoa according to the package directions.
- Combine 3 tablespoons of the olive oil, the basil, 1 tablespoon of the vinegar, and the lemon juice.
- Add the basil-lemon mixture to the cooked quinoa, stirring to combine.
- Place 2-3 inches of water in a large skillet with high sides.
- Add the remaining vinegar to the water.
- Bring the mixture to a boil.
- Lower the heat to low and let simmer.
- Break 1 cold egg at a time into a small cup.
- Holding the cup as close to the water as possible, gently slip the egg into the water.
- Cook, uncovered, until the whites are completely set and the yolks have begun to thicken but are not hard, about 4-5 minutes.
- Using a slotted spoon, lift the eggs out of the water and keep them warm.
- In a large skillet, heat the remaining olive oil over medium heat.
- Cook the tomatoes until they begin to release their juices, about 8-10 minutes.
- Add the arugula, cooking and stirring until the arugula is wilted, about 1-2 minutes.
- Divide the quinoa evenly among 4 serving bowls.
- Add the cherry tomatoes, arugula, avocado, and crumbled bacon evenly to each bowl.
- Top each bowl with the poached egg and serve.
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