Quinoa is everywhere these days—and though it’s known to many as an “ancient grain,” it’s actually not a grain at all. It’s a seed! But semantics aside, this pseudo-cereal is delicious, especially in this decadent, summery recipe. Here, red quinoa is served with peppery arugula, crunchy sautéed snap peas, and squash, then topped with candied almonds and a dollop of creamy burrata.
¼ cup roasted salted almonds
1 ¼ounces maple syrup, divided
½ teaspoon crushed red pepper
⅔ cup red quinoa
12 ounces summer squash
1½ tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 ounces sugar snap peas
½ cup peas
3 ounces baby arugula
4 ounces burrata
3 tablespoons olive oil
10″ medium nonstick pan
6″ small pot with lid
Burrata is a very delicate cheese so be sure to handle gently. Since it is filled with a soft cream, discard only the watery liquid from the container and not any cheese solids.
In a medium nonstick pan over medium-high heat, combine almonds, 2 tablespoons maple syrup, crushed red pepper (skip or use half for less heat), and a pinch of salt. Cook, stirring continuously, until syrup caramelizes and almonds are coated, 2-3 minutes. Transfer almonds to a plate, spread in an even layer, and set aside to cool at room temperature. Wipe pan clean and reserve for cooking vegetables.
In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, uncovered, to cool.
While quinoa cooks, rinse all produce. Cut squash crosswise on a diagonal into ½-inch pieces. Mince shallot to yield 2 tablespoons and place in a large bowl (big enough for salad). Add apple cidervinegar, Dijon mustard, remaining maple syrup, ¼ teaspoon salt and pepper to bowl with shallot. Whisking continuously, slowly add 2 tablespoons olive oil to fully combine. Set aside 1 teaspoon dressing in a small bowl for serving.
Return pan from almonds to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add squash in a single layer and cook until begining to soften and brown, 3-4 minutes per side. Add snap peas and cook until soft, 2 minutes. Add peas and cook until warmed through, 1-2 minutes more. Season with ½ teaspoon salt and pepper, then remove pan from heat, add cooked quinoa, and toss to coat.
Taste quinoa and vegetables and add salt and pepper as desired. Then, add arugula and quinoa and vegetables to large bowl with dressing and toss to coat. Roughly chop candied almonds.
Divide quinoa, arugula, and vegetables between serving dishes. Remove burrata from container, discarding excess liquid, and divide between quinoa bowls (see Recipe Tip). Scatter over candied almonds and drizzle reserved dressing over burrata. Dig in!