Quinoa, roasted veg and burrata

This is such an easy and tasty salad to make and prepare in advance. You can scroll down to the picture of how I save all my prep to have ready to go for the coming days.

I always make extra to use for next day(s) use. So the amount of quinoa in this recipe asks for 100 g, but you can easily make 300 g cooked quinoa and save it for max 3 days in the fridge.

Any time you need a fast, but healthy meal you can just use all the ingredients "like a puzzel". Mix and match what you prefer and it can be ready in less then 10 min.

Also make the vinaigrette in a bigger amount, this way it’s always ready to go! It will last in the fridge for about 5 days if you use vinegar. With a fruit juich this can be less, around 3 days.

Since I was running out of burrata, I decided to add extra avocado for my next day lunch.

Ingredients

• 150 g roasted veg with herbes de provence

• 75 g salad

• 100 g cooked quinoa (2 serving spoons)

• 1 small cucumber or ¼ regular

• 7 cherry tomatoes

• vinaigrette (1 part vinegar, 2 parts olive oil, salt and pepper)

• ½ burrata

• optional: leftover fennel tops
  

Preparation

• Make the roasted veggies or if you have any leftover use those.

• Prepare the quinoa and let it cool down. Don't rinse it. This is also an ingredient you can easily pepare ahead.
  In that case add the cold quinoa straight to your plate.

• Cut the tomatoes in quarters, slice the cucumber thinly.

• Carefully tear apart the burrata in a bowl. You can save the burrata up to ⅔ days in the fridge.

• Wash and dry your salad.

• Once all your ingredients are done start plating. Starting with the salad, followed by quinoa, cucumber, tomato, grilled veggies, burrata and kennel tops. Drizzle over some vinaigrette.

• Enjoy!