How to make
Wash the quinoa in a colander under running water. Put it in a pot with water and cook until it swells and softens (10-15 minutes depending on the heat).
Strain it from the water and allow the quinoa to cool completely.
Once it is ready, start with the remaining ingredients of the burrata salad.
Wash the iceberg and cut into thin strips. Cut the fresh tomato into larger cubes, and the dried tomatoes into smaller ones.
Put everything + cooled quinoa in a bowl. Season with olive oil, white balsamic vinegar and a little salt. Stir well.
Divide the quinoa salad in two bowls and place a ball of Burrata cheese in the center, slightly split crosswise to reveal its creamy interior.
Sprinkle the cheese with a little salt, olive oil and the seeds or roasted nuts.
To decorate and complete the look of the burrata and quinoa salad, drizzle some of the balsamic reduction.
Enjoy your meal!
