BLT QUINOA BOWLS

BLT Quinoa Bowls image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.
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.
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.