Ahhh, the quinoa bowl. So versatile. So attractive. This particular quinoa bowl is mind-blowingly delectable. Looking at the ingredients list might confuse you because it’s quite the conglomeration of components but trust us – they come together symphonically to yield a perfectly balanced and bold bowl of food. The texture of fifty nutty grains of perfectly cooked quinoa in your mouth is heavenly in and of itself, but add crisp bacon, small, tender broccoli florets, sweet corn, a piquant chopped tomato “salsa,” and a rich egg yolk and you’ve got yourself something truly remarkable. Very hearty but also healthy at 450 calories per serving, this BLT Quinoa Bowl will convert you to the wonderful world of the food bowl, where ingredients are heaped upon each other in a lively manner instead of obediently resting neatly and separately on a plate.
Tips (unsponsored): we suggest using heirloom tomatoes here since they are for finishing and not for cooking. Is it just us or have the non-organic tomatoes just really been lacking in flavor over the last 10-15+ years? We also suggest using uncured applewood smoked bacon, it’s just perfect for this. Walmart is a pretty good place to buy quinoa as it is a decent price and they usually offer the white, red, and mixed varieties. Lastly, we suggest cooking quinoa in vegetable or chicken stock or a combination of stock and water for a more flavorful product. Kitchen Basics (Walmart) is our favorite stock brand.
Spinach and broccoli at dinner always makes us feel proud. As you prepare and enjoy this meal together with those you love, teach them a few things about some of the ingredients:
- Spinach is high in vitamin K, which helps your bones stay healthy.
- Broccoli has sulforaphane, which help prevent arthritis.
- Quinoa provides you with more and better protein than other grains.
This dish isn’t specifically tied to the state of California but does have a California-ish feel, so let’s learn a few things about this (our) beautiful state:
- Surprisingly (because of California’s “health-nut”-y reputation), The world’s first McDonald’s ever was built in San Bernadino.
- More turkeys are raised in California than in any other state.
- California is called “the Golden State” because a builder found a lump of gold in a river, sparking a rush of people (the “Gold Rush”) hoping to find gold.
Adapted slightly from: BLT Quinoa Bowls
- 1 to 3 cups chicken or vegetable stock
- 1¼ 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 ½-inch pieces
- 1 medium bunch broccoli, florets and tender stems chopped small (about 2½ cups)
- 1 small ear of corn, kernels cut off (or ½ cup frozen or canned corn kernels)
- 2 cloves garlic, minced
- 1 5-ounce package baby spinach
- 2 scallions, thinly sliced
- 4 large eggs
- Cook the quinoa as the label directs; set aside. TAC note: we suggest using stock instead of water. We cook quinoa by bringing a covered pot of 2.5 cups stock to a boil. Add 1.25 cups quinoa and lower heat to a simmer. Cook, covered, for about 13 minutes or until tender and the "tails" have begun to separate from the grain.
- Meanwhile, toss the tomatoes with the parsley, vinegar, ½ 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.
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