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Quinoa with burrata salad recipe

Recipe by:

Chef Daniel Morales
San Francisco

Ingredients

  • Pesto
  • 2 cups packed fresh basil leaves
    1/3 cup pine nuts
    3 cloves garlic, minced
    1/2 cup freshly grated Romano or Parmesan cheese
    1/2 cup extra virgin olive oil
    1/4 tsp. salt, or more to taste
    1/8 tsp. freshly ground black pepper, or more to taste
  • Salad
  • 1/2 cup red quinoa
    1/2 cup white quinoa
    2 bunches of sweet gem lettuce, washed
    4 tbsp. halved cherry tomatoes
    1/2 cup pesto dressing (see recipe)
    1/2 cup burrata cheese
    2 tbsp. balsamic vinaigrette
    Micro arugula, for garnish

Directions

To make pesto: Place basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add garlic and cheese and pulse several times more. Scrape down the sides of the food processor. While the processor is running, slowly add olive oil in a steady, small stream. Add salt and pepper to taste. (This makes 1 cup. Pesto will keep for 2 to 3 days in the refrigerator, but feel free to toss the extra pesto with pasta or serve on toasted slices of bread.)

To assemble salad: Cook red quinoa for 16 minutes and white 14 minutes in boiling water. Drain and refrigerate. In a medium bowl, add lettuce, both quinoas, cherry tomatoes and pesto dressing. Mix well. Serve with burrata on top and pour balsamic vinaigrette over to finish. Garnish with micro arugula.

Serves 2

 

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