The 2023 Best of Flavor Award-Winning Recipe from Morrison Healthcare

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Prep Time: 20

Cook Time: 10

Total Time: 30

Course: Breakfast, Main Course

Recipe Type: Quick

Servings: 4 (click to scale)

Ingredients

For the Greek Red Pepper Feta Dip

1/2 cup roasted red peppers canned, drained
1/2 cup crumbled feta cheese
1-1/2 tsp olive oil
1/2 tsp Sriracha sauce
1 Tbsp fresh lemon juice
1.5 tsp red wine vinegar

For Balsamic Onions

1-1/3 cup yellow onion sliced
1/3 cup balsamic vinegar
1 Tbsp honey
3/4 tsp fresh thyme minced
1 Tbsp olive oil

For Blistered Tomatoes

1/2 tsp olive oil
1 lb. grape tomatoes
1/2 tsp Italian seasoning

For the Bowl

2 cups quinoa cooked
4 each egg fried
1 cup baby arugula
8 slices bacon cooked

For the Eggplant "Bacon" (optional)

1 lb. eggplant
2 tsp canola oil
1 tsp Worcestershire sauce
1 tsp maple syrup
1 tsp low sodium soy sauce
1 tsp liquid smoke
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp garlic powder

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Instructions

For the Greek Red Pepper Feta Dip:

Place the drained roasted peppers and feta into the food processor. Pulse three times and then scrape down the sides of the processor. Next, turn the speed to low and slowly pour the oil, then the Sriracha, lemon and juice and red wine vinegar to the puree. Continue pureeing the sauce until completely smooth. Remove with a rubber spatula and hold cold until ready to use.

For the Balsamic Onions:

Heat oil in skillet over high heat. Turn heat to low and add onions. Cook until limp and brown. Remove from heat and add balsamic vinegar, honey, and thyme.

For the Blistered Tomatoes:

Heat a small frying pan over medium to high heat. Once the pan is hot, add the oil. When the oil is hot, add the tomatoes and stir then around in the pan. Once the tomatoes are blistered remove them from the heat and toss them with the seasoning. Set the tomatoes aside for assembly.

To assemble each bowl:

1. First smear 1/4 cup of the feta and pepper dip across the bottom of a salad bowl.
2. Then, top the dip with 1/2 cup of cooked quinoa and the fried egg.
3. To the right of the quinoa place 1/2 cup of the blistered tomatoes.
4. On the top of the bowl place 1/4 cup of the balsamic onions topped with 1/4 cup of the arugula. Garnish the bowl with 2 slices of the cooked bacon.

For the Eggplant "Bacon" (Optional):

Preheat oven 225F degrees. Line sheet pan with the parchment paper. Slice the Chinese eggplants in long strips 1/8 inch thick. You can slice them by hand, on a slicer or a mandolin. Line eggplant on parchment lined baking sheet. Make sauce by adding the oil, Worcestershire sauce, maple syrup, soy sauce, liquid smoke, paprika, onion powder and garlic powder in a small mixing bowl and whisking to combine. Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce and arrange on the sheet trays. Bake for 20 30 minutes or until the eggplant is deep red in color, appears dry, and is slightly crispy. Remove from the oven and let cool slightly. It will crisp up the more it cools.

Video

Chef Tips

Check out the article: https://www.getflavor.com/bacon-your-way-blt-quinoa-bowl/

Nutrition

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