Spring Fava Bean and Burrata Grain Salad
This grain salad is the perfect outdoor entertaining dish. It's loaded with filling quinoa and fresh vegetables and topped with creamy burrata cheese!
Servings: 6 servings
Ingredients
- 1 pound fava beans (about 1/2 cup shelled beans)
- 2 tablespoons butter
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 3 1/2 cups cooked quinoa
- 1 green onion, diced (both the bulb and the green stems)
- 1/2 cup walnut pieces, toasted
- 1/3 cup chiffonaded basil, plus more for garnish
- 1/4 cup extra-virgin olive oil
- 2-3 tablespoons fresh lemon juice (to taste)
- 8 ounces burrata
Instructions
- First, prepare the fava beans. You’ll need to pull the beans out of their shells, and then cook the beans in a small pot of boiling water for 30 seconds, transferring them to an ice bath afterwards to cool. At this point, you should be able to peel off the beans’ waxy coating.
- In a small saute pan, melt the butter over medium heat. Add the shelled fava beans and season with ½ teaspoon salt and ¼ teaspoon pepper. Saute for 5-7 minutes, then remove from heat.
- In a large bowl, combine the quinoa, fava beans, spring onion, walnuts and 1/3 cup basil. Dress with olive oil and lemon juice and toss to combine. Season with more salt and pepper as needed. If not serving right away, refrigerate for the time being.
- Right before serving, top with burrata. Cut into it (breaking it into smaller pieces) so each person gets a piece as you’re serving.