Plated – Summer quinoa bowl with burrata, candied almonds and arugula

This is my second and final Plated meal. All I have to say is burrata is the BOMB! It’s like mozzarella’s cool cousin who is way cooler that mozzarella. I’m definitely going to start incorporating it into my cooking.


Of the two Plated meals I tried, this is most similar to something I would choose to cook without a meal service. I love veggie bowls with some sort of grain and some sort of sauce because they are easy to put together, have a lot of fiber and taste amazing. The flavors go really well together – the sweet heat of the almonds, the crunchy freshness of the snap peas, the tangy vinegar and then the cheeeese. So good. I found myself wanting more apple cider vinegar, because vinegar is probably my favorite flavor group and I love when I can really taste it!


This meal was more involved than the salmon burgers, but still very easy. My main tip I would give would be to make sure that you really caramelize the maple syrup on the almonds because they will be too sticky otherwise. And don’t put them on a plate! Put them on some wax paper and then spread them out with a fork. I just dumped mine on a plate and they clumped together, welding themselves to the plate. I had to pry them off when a fork, sending one flying right into my eye. I should have known better since I used to help my Mom candy pecans every Christmas. The good news is, if you do weld hot maple syrup onto your plate, just run hot water over it for a little bit and it will dissolve completely.

I would definitely make this meal again and add more vinegar.

Summer quinoa bowl with burrata, candied almonds and arugula

Serves: 4

Prep time: 15 minutes
Cook time: 20 minutes 

1/2 cup roasted salted almonds
5 tbsp maple syrup
1 tsp crushed red pepper
1 1/3 cup red quinoa
1 1/4 pounds summer squash, cut into bit sized pieces
2 shallots
3 tbsp apple cider vinegar (or more to taste!)
1/4 cup olive oil
1 tbsp dijon mustard
12 ounces sugar snap peas
1 cup peas
6 ounces baby arugula (about two big handfuls)
8 ounces burrata

Candy the almonds by combining them with 4 tablespoons of maple syrup, crushed red pepper, salt and pepper in a skillet over medium heat. Stir continuously for about 2-3 minutes until the maple syrup is no longer liquidy. Transfer to a layer of wax paper and spread evenly.

Combine the quinoa, 2 2/3 cups water and salt in a pot, bring to a boil, cover and simmer over medium low, about 15 minutes.

Mince the shallot and add to a bowl. Add the apple cider vinegar, dijon mustard, 1 tablespoon maple syrup, salt and pepper. Whisk in the olive oil until blended.

Cook the squash in a skillet with some olive oil, salt and pepper, about 5 minutes. Add the snap peas and cook for about 2 minutes. Add the peas, cook for about 1-2 more minutes. Remove from the heat and mix in the cooked quinoa until well combined. Add the arugula, quinoa and other vegetables to a bowl, add the dressing and toss to coat. Roughly chop the almonds.

Serve in a bowl and top with the burrata and almonds.


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