Quinoa with Bacons and Eggs

Quinoa with Bacons and Eggs


The breakfast bowls are the dream to wake up to and a giant step up from instant oatmeal.

  1. In a saucepan, toast 1/2 cup quinoa over medium-high heat until golden, 1 to 2 minutes,  Add 3/4 cup water and 1/4 teaspoon salt and stir bring to a boil.  Cover, reduce heat and cook until quinoa is tender but still chewy and has absorbed all the liquid about 15 minutes. Fluff quinoa with a fork.
  2. Meanwhile, in a heavy-bottomed skillet cook 4 slices bacon over medium heat until crisp, about 4 minutes, flipping once. Drain on a paper towel-lined plate, then chop.  Fry 2 large eggs in the same skillet until whites are set around yolks and golden around the edges about 3 minutes.
  3. Divide quinoa between two bowls.  Top each with an egg sprinkle with chopped bacon and season with hot sauce.

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