Step 1

Prepare the quinoa according to the package directions.

Step 2

Combine 3 tablespoons of the olive oil, the basil, 1 tablespoon of the vinegar, and the lemon juice.

Step 3

Add the basil-lemon mixture to the cooked quinoa, stirring to combine.

Step 4

Place 2-3 inches of water in a large skillet with high sides.

Step 5

Add the remaining vinegar to the water.

Step 6

Bring the mixture to a boil.

Step 7

Lower the heat to low and let simmer.

Step 8

Break 1 cold egg at a time into a small cup.

Step 9

Holding the cup as close to the water as possible, gently slip the egg into the water.

Step 10

Cook, uncovered, until the whites are completely set and the yolks have begun to thicken but are not hard, about 4-5 minutes.

Step 11

Using a slotted spoon, lift the eggs out of the water and keep them warm.

Step 12

In a large skillet, heat the remaining olive oil over medium heat.

Step 13

Cook the tomatoes until they begin to release their juices, about 8-10 minutes.

Step 14

Add the arugula, cooking and stirring until the arugula is wilted, about 1-2 minutes.

Step 15

Divide the quinoa evenly among 4 serving bowls.

Step 16

Add the cherry tomatoes, arugula, avocado, and crumbled bacon evenly to each bowl.

Step 17

Top each bowl with the poached egg and serve.