Bacon and Avocado Quinoa Bowl with Buttermilk-Chive Drizzle
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 cup uncooked quinoa
  • 1¾ cups water
  • ¼ tspr salt
  • 8 slices nitrate-free bacon, chopped
  • ½ cup buttermilk
  • 1 Tbsp plain whole-milk Greek yogurt
  • 1 Tbsp chopped fresh chives
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 cups diced tomatoes
  • 1 ripe avocado, sliced
  1. Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. Bring quinoa, water, and salt to a boil in a saucepan over high. Cover and reduce heat to medium. Cook until liquid is mostly absorbed, 12 to 15 minutes.
  2. Remove from heat, and let steam, covered, 10 minutes.
  3. Meanwhile, cook bacon in a large, nonstick skillet over medium-high heat, stirring occasionally, until crisp, 5 to 6 minutes. Place bacon on a plate lined with paper towels to drain.
  4. Whisk together buttermilk, yogurt, chives, salt, and pepper in a small bowl.
  5. Divide quinoa evenly among 4 bowls. Sprinkle bacon evenly over each serving; top each with ½ cup tomatoes and ¼ avocado. Drizzle with 2½ tablespoons buttermilk-chive dressing. Serve immediately.
Recipe from Cooking Light
Nutrition Information
Serving size: ~1¾ cups Calories: 316 Fat: 13.0 Saturated fat: 3.0 Carbohydrates: 36.0 Sugar: 5.0 Sodium: 489 Fiber: 5.0 Protein: 15.0
Recipe by Prevention RD at