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
Instructions
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.
Nutrition Information
Calories: 450 Fat: 20 g Saturated fat: 6 g Carbohydrates: 49 g Sodium: 555 mg Fiber: 8 g Protein: 22 g Cholesterol: 204 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/blt-quinoa-bowls/