Currently making this 👇 for my lunches for the week. About $4 per serving

Quinoa BLTA's

INGREDIENTS

1 cup quinoa, rinsed
4 tablespoons olive oil, divided
2 tablespoons minced fresh basil
2 tablespoons white wine vinegar, divided
1 tablespoon lemon juice
5 large eggs
16 ounces cherry tomatoes
3 cups fresh arugula
2 cups spinach
2 small ripe avocado, peeled and sliced
8 bacon strips, cooked and crumbled

Prepare quinoa according to package directions. Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine.

In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula and spinach; cook and stir just until arugula is wilted, 1-2 minutes.

To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon. Top each with a Sunnyside up egg