What’s Cooking? Quinoa, bacon and egg breakfast bowl

In the long lazy days of summer, it’s easy to get caught up in eating salad. I love a good salad, especially a “loaded one” – I love the types you get here in France with lettuce leaves, tomatoes, vegetables, potatoes, cheese and some kind of meat – they are indeed, a meal in a bowl! I love to incorporate grains into salads too, and right now an on a bit of a quinoa kick!

For this month’s Kraft Canada #whatscooking assignment, I had totally planned on making a version of this Greek quinoa salad but when I went to the fridge to start brainstorming this, it was slightly too early for lunch and I hadn’t really eaten breakfast (contrary to what you might believe, I don’t have a pain au chocolat every morning for breakfast here in France!). Looking at the ingredients in my fridge (pretty standard for my French fridge – tomatoes, feta, eggs, “lardons” (aka best bacon for salads ever), spring onions, arugula), I suddenly had the idea of not a quinoa salad but a quinoa breakfast bowl.

I was originally thinking to just make this with the tomatoes, bacon, feta and green onions but I’ve been on a bit of an egg kick lately and there’s not much a soft boiled egg doesn’t pair with…

Quinoa, bacon and egg breakfast bowl

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Prep time 10 mins
Cook time 5 mins
Total time 15 mins
Bowl full of goodness for breakfast - bacon, eggs and quinoa!
Author: Mardi Michels Recipe type: Breakfast Serves: 2
Ingredients

6 rashers bacon bacon, diced or cut into "matchsticks" ('lardons' in French)
2 small-medium tomatoes, diced
4 green onions, finely sliced
1½ cups cooked quinoa
½ cup Kraft Shredded Feta
2 soft boiled eggs (bring a pot of water to a boil, place the eggs in the boiling water then boil for 6 minutes. Remove from hot water and run under cold water immediately. Set aside in a bowl of cold water until you are ready to use. Simply peel the eggs and serve)

Instructions

In a heavy skillet over medium heat, cook the bacon until as crispy as desired.
Turn off the heat, add the tomatoes, green onions and quinoa to the skillet and stir to combine well.
Add the feta and serve in bowls.
Top with the soft-boiled egg.

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Verdict? This was a great breakfast – something a little different from a regular bacon and egg plate but still with the familiar flavours many of us love at breakfast. It’s filling too – will keep you going for the morning without weighing you down. I’m a convert

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.

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Worldwide giveaway: Win a copy of “Olive Odyssey: Searching for the Secrets of the Fruit that Seduced the World“ – closes Sunday July 27th 2014 6pm EST.

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Many of you will know I’m in France for most of the summer. While I slowly blogging about things I do here, the best way to keep up with me is by following my photos which you can do on my Summer 2014 set on Flickr or Instagram where I am @eatlivtravwrite (if you don’t have the app on your phone you can still check out the photos online.