Roasted Summer Peach Quinoa Bowl with Burrata

As the warm summer days linger, take advantage of the abundance of fresh peaches and whip up this delicious and nutritious Roasted Summer Peach Quinoa Bowl with Burrata.

This recipe is complex in flavor and texture but is surprisingly easy to cook! Each ingredient is part of a delicate balance, where every component not only plays off of one another but also enhances the overall harmony of the dish. The burrata acts as a focal point for the bowl yet does not overpower any one ingredient. The outer shell of the burrata offers a tender resistance that yields effortlessly revealing a creamy and delicately sweet interior. As the soft cheese melts gently over the warm, caramelized peaches, it amplifies their natural flavor and adds a silky mouth-feel to the dish. The nutty and slightly earthy flavor of quinoa pairs remarkably well with the florality of the peaches and the creaminess of the cheese. The tender green beans add a bright fresh herbaceous component to the bowl. While the nutty and crunchy seeded spread threads the dish together for a satisfying and healthy meal.

If you’re looking for a light lunch or a refreshing dinner on a hot day, then this recipe for my Roasted Summer Peach Quinoa Bowl with Burrata is simply perfect.

• Time and Serving Size

  Time:

  Prep: 15 min

  Cook: 15 min

  Servings: 4

• Ingredients

  Bowl

  Burrata

  2 cups Quinoa cooked or uncooked

  2 cups French Green Beans

  2 Peaches large, sliced

  1 teaspoon ground ginger

  Seeded Spread

  ½ cup sesame oil

  1 tablespoons water

  1 tablespoon olive oil

  pepper to taste

  salt to taste

  1 tablespoon persimmon vinegar (or any white wine vinegar)

• Nutrition

  Nutrition per serving:

  Calories 647.24kcal, 32% DV

  Total Fat 37.81g, 54% DV

  Carbs 65.21g, 25% DV

  Sugars 7.35g, 8% DV

  Protein 14.38g, 29% DV

  Sodium 217.44mg, 11% DV

  Fiber 8.42g, 30% DV DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 8.3/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat 29g, 59% DV

  Fiber 8g, 30% DV

  Protein 14g, 29% DV

  Potassium 720mg, 21% DV

  Magnesium 187mg, 50% DV

  Iron 5mg, 34% DV

• Flavor Profile

  Tasting Notes:

  Sweet - The peaches are the main source of sweetness in the dish. They are also a good source of natural sugars.

  Savory - The quinoa, burrata, and ginger all contribute savory flavors to the dish. The quinoa has a nutty flavor, while the burrata is creamy and slightly tangy. The ginger adds a touch of heat and spice.

  Creamy - The burrata is the main source of creaminess in the dish. It is a soft, fresh cheese that melts easily and adds a silky texture to the dish.

  Earthy - The quinoa has a slightly earthy flavor that comes from its nutty taste. This flavor helps to ground the sweetness of the peaches and the creaminess of the burrata.

  Fresh and Herbaceous - The green beans add a bit of freshness and crunch to the dish. They also have a slightly sweet flavor that complements the peaches.

  Acidic - The persimmon vinegar adds a hint of acidity to the dish. This helps to balance out the sweetness of the peaches and the creaminess of the burrata.

Seeded Spread

Step 1

To make the seeded spread, combine sesame oil, water, olive oil, persimmon vinegar, salt, and pepper in a food processor and pulse until smooth.

Bowl

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Wash and trim the green beans, toss them in salt and pepper, then arrange them on a large baking sheet. (Leave enough room for the sliced peaches.) Drizzle with olive oil.

Step 3

Wash and slice peaches. Toss the peaches in ground ginger. Arrange the peaches on the same baking sheet as the green beans. Drizzle with olive oil. Place the baking sheet with the green beans and peaches in the oven and bake for 15 minutes.

Step 4

While the vegetables are roasting, prepare the quinoa.

If using dry quinoa: In a medium saucepan, bring the water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low and simmer for 12-15 minutes, or until the water is absorbed and the quinoa is tender.

If using cooked quinoa: Reheat precooked quinoa in a little bit of water and olive oil in a pan on the stovetop.

To Serve

Step 1

To assemble the bowls, divide the quinoa among serving bowls. Top with roasted peaches, green beans, and seeded spread. Serve with burrata drizzled in olive oil. Season with additional salt and pepper to taste.