Whole Egg Bacon and Avocado Quesadilla

Imagine biting into a warm, golden quesadilla bursting with crispy bacon, creamy avocado, and fluffy scrambled eggs.

This isn't just any quesadilla; it's a flavor explosion that's perfect for breakfast, lunch, or dinner, and we're about to show you how to make it.

Ingredients

So, you wanna know all the stuff you'll need for this vibrant salad? I've got you! First, you're gonna need 1 cup of uncooked wild rice – not that plain stuff, we want nutty flavor!

Next up, let's grab 4 ounces of baby arugula. Two big handfuls oughta do it, roughly chopped. Then, a juicy pomegranate, seeds only – get ready to spank that fruit!

Don't forget 3.5 ounces of crumbled feta, that soft Danish kind if you can find it! Add 3/4 cup of cranberries; they're like little bursts of sweetness! And 3/4 cup of toasted pecans – because crunch!

Finally, a cup of sliced green onions, or red if you're feeling spicy. Now for the dressing – 2 tablespoons of white wine vinegar, 6 of olive oil, half a minced garlic clove, a teaspoon of sugar, and half a teaspoon each of salt and pepper!

Instructions

Now that we've gathered our vibrant ingredients, I'll walk you through the steps to bring this salad to life. First, let's tackle the wild rice. Boil more than a quart of water in a large saucepan – no need to stress about the exact amount.

Add the wild rice, turn down the heat to a gentle simmer, cover it, and let it cook for about 40 minutes. I know, it feels like forever, but trust me, it's worth it! You want the rice tender, but not mushy—some bursting is totally fine.

Drain the rice, let it steam dry, and cool. Next, shake the dressing ingredients together in a jar. Let it sit for at least 15 minutes. This lets the flavors mingle and get to know each other.

In a large bowl, combine the rocket, cooked rice, cranberries, pecans, and green onions. Add some of the feta and pomegranate seeds. Pour most of the dressing over everything and gently toss it all together.

Transfer the salad to a serving bowl, and sprinkle the remaining feta and pomegranate on top. Serve it immediately and get ready for a flavour explosion!

Recipe Notes

Because wild rice isn't technically rice – it's a grain – it's got this awesome nutty, almost toasted flavor that makes it way more interesting than plain rice. I usually snag mine from Harris Farms, but you can also find it in the organic section of some stores – keep your eyes peeled!

Now, a few things to keep in mind while you're whipping up this salad because even I make a mistake once in a while!

Soft feta's the bomb! Goat cheese is also amazing.
To get those pomegranate seeds out, give that fruit a good whack with a wooden spoon.
Cook wild rice like pasta – drain, steam, cool. It's that easy, I promise!
Wanna prep ahead? Awesome. Just don't toss it all until right before serving.
Ground chicken patties, similar to those used in avocado chicken burgers, would be a great addition to this quesadilla.
Don't keep the dressing around for more than 48 hours though – raw garlic can get a bit funky.

Nutrition Information

Let's talk nutrition–I'm serving up 153 grams, and you're looking at about 361 calories, which is 18% of your daily grub!

That's not too shabby for a quesadilla packed with goodness! I'm estimating; your mileage may vary based on brand and how heavy-handed you are with the bacon!

Now, let's break it down further–you're getting a good dose of protein and those healthy fats from the avocado. If you are looking for a lighter meal try meatless alternatives like crumbled tofu. Remember to enjoy it in moderation; it isn't a zero-calorie adventure.

I hope you find this info helpful as you plan the rest of your day in the kitchen! After tasting the delicious quesadilla, it might be hard to resist making another!