Bacon and Avocado Quinoa Bowl with Buttermilk-Chive Drizzle
Serves 4 (serving size: about 1 3/4 cups)
Cook the bacon and a batch of our Perfect Quinoa ahead of time, and this bowl comes together in 5 minutes flat. It’s a great option for breakfast or lunch.
- 8 center-cut bacon slices, chopped
- 1/2 cup whole buttermilk
- 1 tablespoon plain whole-milk Greek yogurt
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 2/3 cups Perfect Quinoa
- 2 cups halved cherry tomatoes
- 1 ripe avocado, sliced
- Calories 316
- Fat 13g
- Satfat 3g
- Unsatfat 10g
- Protein 15g
- Carbohydrate 36g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 489mg
- Calcium 7% DV
- Potassium 14% DV
How to Make It
Cook bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 5 to 6 minutes. Place bacon on a plate lined with paper towels to drain.
Whisk together buttermilk, yogurt, chives, salt, and pepper in a bowl or glass measuring cup.
Divide quinoa evenly among 4 bowls. Sprinkle bacon evenly over each serving; top each with 1/2 cup tomatoes and one-fourth sliced avocado. Drizzle with 2 1/2 tablespoons buttermilk-chive dressing.