Spring Veggie Quinoa Bowl with Burrata recipe from cooking with cocktail rings

Spring Veggie Quinoa Bowl with Burrata 

Along with spring rain showers, sunshine and flowers come spring vegetables. It’s April, and it’s finally time to put away the hearty braise recipes (even though I do love them) and break out the light and bright salad recipes although I still like to add grains to salads to make them more filling meals. This recipe combines spinach leaves with quinoa and harissa spiced chickpeas tossed in carrot-orange vinaigrette with sautéed asparagus and mushrooms and fresh peas topped off with creamy burrata.



Carrot-orange vinaigrette: 

¼ cup carrot juice

¼ cup extra-virgin olive oil 

2 tablespoons freshly squeezed orange juice 

1 tablespoon white wine vinegar 

½ teaspoon chili powder 

1 clove garlic, minced 

¼ teaspoon kosher salt 


For the quinoa: 

2 cups vegetable stock

1 cup quinoa 


For the harissa chickpeas: 

1 (15.5-ounce) can chickpeas, rinsed and drained

½ cup vegetable stock 

¼ cup harissa 


For the sautéed vegetables: 

5 tablespoons olive oil, divided 

5 ounces thin stalk asparagus, trimmed

Kosher salt, as needed

Freshly ground black pepper, as needed 

8 ounces baby bella mushrooms, sliced 


For assembly: 

10 ounces baby spinach 

1 cup stringless snap peas 

8 ounces burrata 



Chili-orange vinaigrette: 

In a small bowl whisk together all the dressing ingredients until emulsified. Season to taste with salt and set aside. Cover and refrigerate until ready to serve. Whisking again if dressing separates. 


For the quinoa: 

Bring the vegetable stock to a boil over medium heat, then stir in the quinoa. Reduce heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork. 


For the harissa chickpeas: 

In a medium saucepan stir together the chickpeas, vegetable stock and harissa over medium heat. Simmer, stirring occasionally, until the chickpeas are tender, about 15 minutes. 


For the sautéed vegetables: 

Heat a large sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the asparagus and cook stirring occasionally until the asparagus is slightly browned and tender, about 5 minutes. Season with salt and pepper then remove and roughly chop.  

Add the remaining olive oil and heat through. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. 


For assembly:

In a large mixing bowl toss together the cooked quinoa and spinach with carrot-chili vinaigrette. Divide among 4 salad bowls. Top with a scoop of harissa chickpeas, sautéed vegetables, spinach, snap peas and burrata. Divide the burrata into 4 pieces and top the salad. 


Serves 4. 


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