When it comes to my go-to lunches I love some type of grain bowl recipe, my favorite being quinoa. Quinoa is one of those grains that people either hate or love and I think it truly depends on how it is prepared and what it is paired with. This bowl has some of my favorite ingredients like creamy grass-fed burrata, roasted tomatoes on the vine, toasted pine nuts and roasted broccolini.
With grain bowls you really can add whatever ingredients you desire. I personally love adding in ingredients that have different textures as well as flavors profiles. This bowl has the creaminess from the burrata, the sweetness from the tomatoes, the nuttiness from the pine nuts and the heartiness from the broccolini.
Broccolini Burrata Quinoa Bowl
- ½ cup quinoa
- 1 cup broth or water
- 1 tbsp butter or ghee
- 6 broccolini
- 1 tbsp olive oil
- 1 cup cherry tomatoes
- 2 balls burrata
- 1 cup cucumber *diced
- 1 cup radishes *thinly sliced*
- ¼ cup toasted pine nuts
- ¼ cup fresh chives
- Sea salt + pepper
Directions
- In a small pot add the rinsed quinoa and the broth or water. Bring to a boil and then reduce to a simmer and cover to cook for 15 minutes. Add in the butter and fluff with a fork.
- While the quinoa is cooking, air fry the broccolini and tomatoes by drizzling with olive oil and season with salt and pepper. Cook at 400 F for 10-12 minutes or until browned.
- Add the quinoa to the bowl, top with diced cucumber, radishes, cooked broccolini and tomatoes, burrata, toasted pine nuts and chives. Serve with a squeeze of lemon juice and drizzle of olive oil.
