Spring Veggie Quinoa Bowl with Burrata
This spring veggie quinoa bowl with burrata combines fluffy quinoa, crisp seasonal vegetables, fresh herbs, and creamy burrata for a bright, wholesome meal that’s perfect for lunch, light dinners, or entertaining.
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This spring veggie quinoa bowl with burrata celebrates crisp seasonal produce, nutty quinoa, and creamy burrata for a fresh, satisfying meal that’s perfect for lunch, light dinners, or everyday entertaining. Bright herbs, crunchy vegetables, and a lemony dressing make every bite vibrant and balanced, while burrata adds a silky richness that takes this wholesome bowl to the next level. Looking for more plant-forward inspo? Check out my vegetable quinoa salad with honey lemon vinaigrette or this watermelon salad with grains and grilled halloumi for more satisfying meal options.
Why You’ll Love This Recipe
- Seasonal and flexible — This bowl is built around spring produce, making it easy to adapt based on what looks best at the farmers market or in your fridge.
- Creamy–crunchy contrast — Cool, crisp vegetables and fluffy quinoa balance perfectly with rich, luscious burrata in every bite.
- Works for any occasion — It’s light enough for lunch, satisfying enough for dinner, and polished enough to serve when guests come over.
Key Ingredients in This Recipe
- Quinoa – Cooking the quinoa in vegetable broth makes for a more flavorful quinoa. Water can be substituted for the broth in a pinch.
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight. They need to be soaked for a long period of time then boiled. I season the chickpeas in this recipe with harissa.
- Harissa – Harissa is a North African spice paste, specifically from Tunisia. It’s made from red chilies, garlic, oil, vinegar or lemon and aromatic spices like cumin, coriander and caraway. This spicy and smokey condiment adds a great depth to a dish. It can be found in tubes or jars at the grocery store or can be made at home.
- Peas – While cutting the peas in half lengthwise makes for a pretty presentation, for a more approachable meal I recommend slicing them on the bias.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. To make this dish vegan, omit the burrata.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the best texture, let the quinoa cool slightly before assembling the bowl. Warm quinoa can cause the burrata to melt too quickly, while cooled quinoa keeps the cheese creamy and intact for a better contrast with the vegetables.
Swaps and Substitutions
- Quinoa: Substitute farro, bulgur, or brown rice if quinoa isn’t available.
- Burrata: Swap burrata for fresh mozzarella or goat cheese for a slightly different creamy note.
- Vegetables: Add asparagus, sugar snap peas, or cherry tomatoes for seasonal variation.
- Greens: Mix in arugula, spinach, or microgreens for extra freshness.
How to Make This Spring Veggie Quinoa Bowl with Burrata (Step-by-Step)
- Make the chili-orange vinaigrette. In a small bowl whisk together all the dressing ingredients until emulsified. Season to taste with salt and set aside. Cover and refrigerate until ready to serve. Whisking again if dressing separates.
- Cook the quinoa. Bring the vegetable stock to a boil over medium heat, then stir in the quinoa. Reduce heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork.
- Make the harissa chickpeas. In a medium saucepan stir together the chickpeas, vegetable stock and harissa over medium heat. Simmer, stirring occasionally, until the chickpeas are tender, about 15 minutes.
- Cook the asparagus. Heat a large sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the asparagus and cook stirring occasionally until the asparagus is slightly browned and tender, about 5 minutes. Season with salt and pepper then remove and roughly chop.
- Cook the mushrooms. Add the remaining olive oil and heat through. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.
- Assemble. In a large mixing bowl toss together the cooked quinoa and spinach with carrot-chili vinaigrette. Divide among 4 salad bowls. Top with a scoop of harissa chickpeas, sautéed vegetables, spinach, snap peas and burrata. Divide the burrata into 4 pieces and top the salad.
How to Serve This Spring Veggie Quinoa Bowl with Burrata
- As a main: Serve warm or chilled with a drizzle of lemon vinaigrette and extra herbs.
- For picnics: Pack in separate layers with burrata on top to keep ingredients fresh.
- Family style: Arrange components on a large platter so everyone can build their own bowl.
How to Store This Spring Veggie Quinoa Bowl with Burrata
- Refrigerator: Store components separately in airtight containers for up to 2 days.
- Reheating: Gently warm the quinoa before adding fresh vegetables and burrata.
- Make-ahead: Prepare the quinoa and dressing ahead to streamline assembly.
FAQ – Frequently Asked Questions
Can I make this quinoa bowl ahead of time?
Yes, you can cook the quinoa and prepare the dressing ahead. Store ingredients separately and assemble just before serving to keep the burrata fresh and vegetables crisp.
What vegetables are best for a spring veggie quinoa bowl?
Peas, radishes, cucumbers, asparagus, and sugar snap peas are excellent spring produce choices that add texture, color, and freshness.
Can I substitute burrata in this recipe?
Yes, fresh mozzarella, goat cheese, or ricotta can be used if burrata isn’t available.
How do I store leftover spring veggie quinoa bowl?
Store the quinoa and vegetables in airtight containers in the refrigerator for up to 2 days. Add burrata only when ready to serve to maintain its creamy texture.
Is this spring veggie quinoa bowl healthy?
Yes, with whole grains, fresh vegetables, healthy fats from burrata, and bright herbs, this bowl offers a balanced and nutritious meal.
Other Recipes to Try
If you loved this refreshing, plant-forward bowl, check out the following recipes:
- Vegetable Quinoa Salad with Honey Lemon Vinaigrette
- Shrimp Fajita Bowl with Quinoa
- Coconut Quinoa Oatmeal with Maple Syrup
- Watermelon Salad with Grains and Grilled Halloumi
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Spring Veggie Quinoa Bowl with Burrata
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Ingredients:
Carrot-orange vinaigrette:
- ¼ cup carrot juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- ½ teaspoon chili powder
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
For the quinoa:
- 2 cups vegetable stock
- 1 cup quinoa
For the harissa chickpeas:
- 1 15.5-ounce can chickpeas, rinsed and drained
- ½ cup vegetable stock
- ¼ cup harissa
For the sautéed vegetables:
- 5 tablespoons olive oil, divided
- 5 ounces thin stalk asparagus, trimmed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 8 ounces baby bella mushrooms, sliced
For assembly:
- 10 ounces baby spinach
- 1 cup stringless snap peas
- 8 ounces burrata
Instructions:
Chili-orange vinaigrette:
- In a small bowl whisk together all the dressing ingredients until emulsified. Season to taste with salt and set aside. Cover and refrigerate until ready to serve. Whisking again if dressing separates.
For the quinoa:
- Bring the vegetable stock to a boil over medium heat, then stir in the quinoa. Reduce heat to medium-low and cover, simmering until stock has been absorbed, about 15 minutes. Fluff with a fork.
For the harissa chickpeas:
- In a medium saucepan stir together the chickpeas, vegetable stock and harissa over medium heat. Simmer, stirring occasionally, until the chickpeas are tender, about 15 minutes.
For the sautéed vegetables:
- Heat a large sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the asparagus and cook stirring occasionally until the asparagus is slightly browned and tender, about 5 minutes. Season with salt and pepper then remove and roughly chop.
- Add the remaining olive oil and heat through. Add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes.
For assembly:
- In a large mixing bowl toss together the cooked quinoa and spinach with carrot-chili vinaigrette. Divide among 4 salad bowls. Top with a scoop of harissa chickpeas, sautéed vegetables, spinach, snap peas and burrata. Divide the burrata into 4 pieces and top the salad.
Notes:
For the best texture, let the quinoa cool slightly before assembling the bowl. Warm quinoa can cause the burrata to melt too quickly, while cooled quinoa keeps the cheese creamy and intact for a better contrast with the vegetables.
Nutrition:
Calories: 654kcal | Carbohydrates: 43g | Protein: 21g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 40mg | Sodium: 1040mg | Potassium: 1143mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10924IU | Vitamin C: 45mg | Calcium: 431mg | Iron: 6mg
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