Time: 40 min.
Complexity: easily
Servings: 4

Bowl with quinoa, egg, bacon and vegetables - detailed recipe.

Ingredients:

• 1 and 1/4 cups quinoa
• 2 medium tomatoes, coarsely chopped
• 2 tablespoons chopped parsley
• 1 tbsp. white wine vinegar
• 4 slices bacon, cut into small pieces
• 1 medium bunch broccoli, florets removed and chopped (about 2 1/2 cups)
• 1 small ear of corn, kernels trimmed (or 1/2 cup frozen corn kernels)
• 2 cloves garlic, minced
• 150 g spinach
• 2 green onions, thinly sliced
• 4 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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quinoa, broccoli cabbage, corn, tomatoes, spinach, eggs, bacon

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Preparation:

Step 1
• Prepare quinoa as directed on package.
  
  Mix the tomatoes with parsley, vinegar, 1/2 teaspoon of salt, and a few pinches of ground pepper. Let sit for 20 minutes to release the juices.
Step 2
• Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; skim off 2 teaspoons of the fat and set aside.
  
  Add the broccoli to the bacon in the skillet and cook until crisp, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, 2 minutes. Stir in the spinach, adding it in batches, and cook until wilted. Add the vegetable mixture and green onions to the quinoa; season with salt.
Step 3
• Wipe out the skillet and heat to medium-high heat. Add the reserved bacon grease. 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 scrambled eggs.
  
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