Peach Burrata Grain Bowls (Arugula)

There’s something undeniably delightful about the combination of fresh fruits, creamy cheese, and wholesome grains, and that’s exactly what you get with these Peach Burrata Grain Bowls (Arugula). This vibrant dish brings together juicy peach slices, luscious burrata cheese, nutty quinoa, and peppery arugula, all tied together with a tangy balsamic vinaigrette and crunchy walnuts. Whether you’re looking for a hearty lunch, a light dinner, or an impressive dish to serve at your next gathering, this bowl hits all the right notes. It’s fresh, flavorful, and nourishing, making it a perfect way to celebrate seasonal peaches in a nutrient-packed, colorful meal.

Why This Recipe Is a Must-Try

What makes these Peach Burrata Grain Bowls (Arugula) stand out is how well each ingredient complements the others. The creamy burrata contrasts beautifully with the juicy sweetness of ripe peaches, while the arugula adds a peppery bite that keeps things interesting. Quinoa serves as a protein-rich base, making this bowl both satisfying and balanced. The walnuts provide a wonderful crunch and a boost of healthy fats, and the balsamic vinegar drizzle ties everything together with a subtle tang. This recipe is easy to prepare, requires minimal cooking, and is incredibly versatile. Plus, the vibrant colors and textures make it as pleasing to the eye as it is to the palate. If you love dishes like the Southwest Quinoa Salad, you’ll appreciate how this bowl offers a fresh twist on grain-based meals.

Ingredients

• 1 cup cooked quinoa – Provides a nutty, protein-rich base. Use any variety such as white, red, or a blend.
• 1 ripe peach, sliced – Choose a juicy, fragrant peach for the best flavor.
• 8 oz burrata cheese, torn into pieces – Creamy and luscious, a perfect contrast to the fruit and greens.
• 2 cups fresh arugula – Adds a peppery, slightly bitter bite that balances the sweetness of the peaches.
• 1/4 cup walnuts, chopped – For crunch and a rich, earthy flavor.
• 1/4 cup balsamic vinegar – The acidity adds brightness and depth.
• 2 tablespoons olive oil – For a smooth, fruity dressing base.
• Salt to taste – Enhances all the flavors.
• Pepper to taste – Adds a subtle heat.

How To Make Peach Burrata Grain Bowls (Arugula)

Step 1: Cook the Quinoa

Start by cooking your quinoa according to package instructions. Rinse 1/2 cup dry quinoa thoroughly under cold water to remove bitterness. Then cook it in 1 cup of water, bringing it to a boil, reducing heat to low, and simmering covered for about 15 minutes until the water is absorbed. Fluff with a fork and set aside to cool slightly. Pre-cooked quinoa works perfectly here, so feel free to prepare it ahead of time.

Step 2: Prepare the Dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, a pinch of salt, and freshly ground pepper. Taste and adjust the seasoning as needed. This simple vinaigrette will bring all the elements of the bowl together beautifully.

Step 3: Assemble the Bowl

In a large serving bowl or individual bowls, start by placing the fresh arugula as a bed. Add the cooked quinoa on top of the arugula. Arrange the peach slices artfully around the bowl for a pop of color and freshness.

Step 4: Add Burrata and Walnuts

Tear the burrata cheese into bite-sized pieces and scatter them generously over the bowl. Sprinkle the chopped walnuts on top for texture and an earthy crunch.

Step 5: Drizzle and Serve

Pour the balsamic vinaigrette evenly over the assembled ingredients. Give the bowl a gentle toss if desired, but it’s also lovely served as an open-faced bowl to showcase the vibrant colors. Serve immediately and enjoy the medley of fresh, creamy, and crunchy textures.

Common Mistakes to Avoid

• Overcooking the quinoa – It should be fluffy, not mushy. Keep an eye on the cooking time and fluff with a fork once done.
• Using underripe peaches – The sweetness and juiciness are key to balancing the burrata and arugula flavors.
• Skipping the dressing – The balsamic vinaigrette is what brings all the elements together, so don’t omit it.
• Adding the dressing too early – To prevent wilting the arugula, drizzle the dressing just before serving.
• Not toasting the walnuts – For an extra depth of flavor, you can lightly toast the walnuts before chopping, but don’t burn them.

Variations and Customizations

• Swap quinoa for farro or couscous to vary the texture and flavor of the grain base.
• Try different nuts like pecans or almonds for a different crunch profile.
• Add fresh herbs such as basil or mint for an aromatic lift.
• Include a handful of cherry tomatoes for a burst of acidity and color.
• Use a honey-balsamic dressing by whisking in a teaspoon of honey or maple syrup for added sweetness.

How to Store Leftovers

If you have any leftovers, store the components separately for best results. Keep the cooked quinoa in an airtight container in the refrigerator for up to 4 days. Store the arugula and peach slices separately to prevent sogginess, ideally in paper towels to absorb excess moisture. Burrata is best consumed fresh but can be kept in the fridge for one day. Assemble the bowl fresh each time you want to enjoy it to maintain the best texture and flavor.

FAQ

Can I use frozen peaches for this recipe?

While fresh peaches are ideal for their texture and juiciness, you can use thawed frozen peaches in a pinch. Just be aware they may be softer and release more liquid, which can affect the bowl’s texture.

Is burrata cheese difficult to find?

Burrata is increasingly available at most grocery stores with a good cheese selection. If you can’t find burrata, fresh mozzarella is a suitable alternative, though it lacks the creamy center.

Can I make this recipe vegan?

To make a vegan version, omit the burrata and substitute with a creamy plant-based cheese or avocado slices for richness. Ensure the dressing ingredients are vegan-friendly.

What can I serve with Peach Burrata Grain Bowls (Arugula)?

This bowl pairs wonderfully with light grilled proteins like chicken or fish, or alongside a simple green salad. You might also enjoy it with some crusty bread to soak up the dressing.

Conclusion

Peach Burrata Grain Bowls (Arugula) are a celebration of fresh, wholesome ingredients coming together in a harmonious, delicious way. This recipe is a perfect balance between creamy, sweet, tangy, and peppery flavors, with a satisfying texture from the quinoa and walnuts. It’s quick to make, visually stunning, and versatile enough for any occasion. Whether you’re enjoying it for a nutritious weekday lunch or impressing guests with a colorful bowl, this recipe is sure to become a favorite in your culinary rotation. Give it a try and savor the delightful blend of summer peaches and creamy burrata with every bite!

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