Quesadillas with caramelized onions and plum, tomato & chili jam

FullSizeRender

I’ve been crazy about plums lately. Snacking on them while finishing the last season of Narcos over the weekend. I caramelized them in balsamic to top a Dutch baby. And for these, I turned them into a quick jam with tomatoes and chili. These quesadillas are a bit sweet and savory. I only added a very thin layer of the jam in the quesadillas as you don’t want them to be overly sweet. The jam pairs very well with the caramelized onions and cheese. And for something fresh, I topped them with slices of fresh figs and some cress.

This recipe makes 4 quesadillas.

Ingredients:

For the plum, tomatoes & chili jam:

400grs of plums (I used Victoria plums)

600gr of tomatoes

1 red chili, minced (you can add more or less depending on your taste, I also added the seeds)

Juice of ½ a lime

½ a cup of sugar

½ teaspoon salt

For the caramelized onions:

1 kilo of white onions, thinly sliced

3 tablespoons of olive oil

Salt

Pepper

2 tablespoons of balsamic vinegar

Extras:

8 large tortillas

300grs of grated Gouda cheese

4 figs, sliced

Cress

Start by making the jam. Boil some water in a pot. Score the tomatoes and plums. Once the water is boiling, add the scored tomatoes and plums, and let them blanch for 30 seconds. Then removed them from the water and peel them. Remove the stones from the plums. Chop the plums and tomatoes (I included the seeds).

Place the chopped plums, tomatoes, chili, lime juice, sugar and salt in a medium pot over medium-low heat. Cook for about 35 minutes until it becomes a jam. Stir from time to time so that it doesn’t burn at the bottom. Transfer it to a bowl and allow it to cool down.

To make the caramelized onions, place the olive oil in a pan over medium-low heat. Once the pan is hot, add the onions and cook for 5 minutes while stirring. Then lower the heat to low and cook for another 11 minutes until the onions caramelize. The add some salt, pepper and the balsamic vinegar. Cook for another 2 minutes until the balsamic evaporates. Taste for salt and transfer it to a bowl.

To assemble each quesadilla, spread a very thin layer of the jam over one tortilla. Then spread some of the caramelized onion on top. Sprinkle some of the shredded cheese and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slice the quesadillas into equal pieces. Serve with some fig slices and cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Sun-dried Tomato Pesto Babka

IMG_1303

Time for a savory babka recipe. I made a pesto with sun-dried tomatoes and cashew nuts. The result is a bread that reminds of pizza. Besides eating it plain, you can cut two thin slices, place some cheese in between and then waffle it. Yes, it’s good! It gets crispy on the outside and melted cheese on the inside. Heaven!

FullSizeRender

This recipe is for one large babka (25cm loaf pan)

Ingredients:

For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the sun-dried tomato pesto:

180gr of sun-dried tomatoes preserved in oil, drained

½ cup of unsalted cashew nuts

40gr of grated Parmesan

2 tablespoons of dried basil

1 tablespoon of dried oregano

1 teaspoon of lime juice

1 teaspoon of sugar

½ cup of tomato puree

Pinch of salt

Chili flakes to taste

Extra:

Egg wash

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the pesto. Place all of the ingredients for the pesto in the food processor. Pulse until you have a paste and everything is mixed through. Place it on a bowl and set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the pesto all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough.

IMG_1298

Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Repeat for the other log. Then twist the two logs together, slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath. Place the babka in a loaf pan lined with parchment paper. Cover it with a piece of greased plastic wrap. Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Brush the babka with the egg wash. Bake it for about 20-25 minutes or until golden.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Black Kale, Butternut Squash & Cheddar Strata with Homemade Tomato Jam

IMG_9490

Not too long ago, I had a bread pudding for dessert at a restaurant. It had been ages since the last time I had one. Back at home I got that craving again, but for a savory version. So I made this one with black kale and butternut squash. It’s great  for brunch or dinner.

IMG_9489

This recipe is for a 23cm skillet.

Ingredients:

For the tomato jam:

1 kilo of ripe tomatoes

1 ¼ sugar

Juice of 1 lime

1 teaspoon of salt

2 tablespoons of ginger syrup

Chili flakes to taste (optional)

For the strata:

1 small butternut squash (peeled, seeded and finely chopped)

3 tablespoons of olive oil

5 cups of chopped black kale, without the hard stems

1 teaspoon of garlic powder

1 teaspoon of onion powder

Pinch salt

Pepper

150gr of grated cheddar

5 cups of chopped baguette

For the milk mixture:

4 eggs

2 cups of milk

Pinch of salt

Pinch of nutmeg

Pinch of pepper

 

Start by making the tomato jam; boil some water in a large saucepan. Score a shallow x into the bottom of each tomato. Then carefully drop them into the boiling water and let them sit there for about 25 seconds. Then drained them. Carefully peel them and roughly chop them.

Place the tomatoes in a medium saucepan with the remaining ingredients for the jam. Let them cook over medium heat for about 35 minutes, stirring from time to time to prevent the bottom from burning. Taste for salt. Then transfer it to a bowl and allow it to cool down.

To make the strata, place the olive oil in a large pan over medium heat. Once the pan is hot, add the butternut squash and cook it for about 5 minutes, while stirring. Then add the kale, onion powder, garlic powder, salt and pepper. Cook for about 2 minutes until the kale starts to wilt. Then turn off the heat.

Grease with vegetable oil a 23cm cast iron skillet or a small oven dish.

In a medium bowl; whisk the eggs, milk, salt, pepper and nutmeg.

To assemble the strata, spread half of the bread over the bottom of the skillet. Then add half of the butternut squash/kale mixture, and then half of the grated cheese. Add the remaining bread, follow it with the squash/kale mixture.  Press with your fingers or a spatula to make it compact. Then pour in the milk mixture. Finish it by adding the remaining grated cheddar. Let it stand in the fridge for 30 minutes.

Preheat your oven to 180C/350F. Bake the strata for 40 minutes. Serve warm with the tomato jam and enjoy!

Tip: you’ll have some tomato jam leftover, I used it to make some grilled cheese sandwiches.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Tagliatelle Alla Puttanesca

IMG_7789

It’s been such a long time since I’ve made this pasta. This is my mom’s favorite. She would make it often at home and order it when we would go out for Italian food. This is my version of it. It’s quick to make and it is full of flavor. And since this weather has me craving even more carbs, I made a caramelized balsamic onion focaccia to serve it with (and to munch on, till it was dinner time).

This recipe serves 3.

Ingredients:

300gr of dried tagliatelle or the pasta of your choice

1 small tin of anchovies (30grs), chopped very finely. Reserve the oil.

2 garlic cloves, minced

Pinch of onion powder

2 tablespoons of olive oil

2 bird’s eye chili, finely chopped

5 tomatoes, chopped

100gr of Kalamata olives, pitted and chopped

2 tablespoons of dried oregano

1 tablespoon of dried basil

Pepper

4 tablespoons of chopped parsley

Grated Parmesan or Grana Padano for serving

 

In large pan over medium heat, add the anchovy oil and olive oil. Once the oil is hot, add the anchovies, chilies and garlic. Cook for 1 minute.

Then add the tomatoes, Kalamata, oregano, basil, onion powder and pepper. Cook for about 5 minutes, stirring from time to time until it becomes a sauce. I didn’t add any salt as the anchovies and Kalamata were salty enough for me.

While the sauce is cooking, cook the pasta as instructed on the package.

Once the sauce is done, add the chopped parsley and taste for seasoning. Then add the drained pasta and toss to coat it.

Serve with some grated Parmesan or Grana Padano. Enjoy.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Gigli with Chorizo, Flower Sprouts & Sumac Roasted Chickpeas

IMG_6107

I saw these flower sprouts at my supermarket and I was very curious to try them so I just got them. If you have never seen or heard of them, they are a mix between Brussels sprouts and kale. They cook very quickly and are mild in taste. They add a nice texture to this slightly spicy pasta dish.

This recipe serves 2.

Ingredients:

200grs of gigli pasta or any other pasta that you prefer

60grs of chorizo, thinly sliced

1 medium shallot, chopped

1 clove of garlic

½ cup of tomato puree

½ cup of vegetable or chicken stock

Salt

Pepper

Cayenne

Pinch of sugar

For the Flower sprouts:

2 handfuls of flower sprouts

2 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

For the sumac roasted chickpeas:

1/3 of a cup of canned chickpeas

1 tablespoon of olive oil

1 tablespoon of sumac

Pinch of salt

Extra:

Grated Parmesan for serving

 

Preheat your oven to 180/350F.

Mix the chickpeas with the olive oil, salt and sumac. Spread them over a baking sheet lined with parchment paper or foil. Roast them for 20 minutes.

Slice off the tough ends of the flower sprouts. Then slice them in half, trying to separate the leaves as much as you can. Pour the olive into a pan over medium heat. Once it is hot, saute the flower sprouts with some garlic powder, salt and pepper. This will only take 1 or 2 minutes. Transfer them to a bowl and set them aside.

Cook the chorizo in a large pan until slightly brown on both sides. Do not use any oil, as the chorizo will render enough of its own fat anyways. Once the chorizo is brown, transfer it to a small bowl. Keep the fat in the pan. Add the shallots and cook for 1 minute. Then add the garlic and tomato puree. Cook for 1 minute and then add the stock, salt, pepper, cayenne and sugar. Let it reduce for about 6 minutes until it becomes a sauce. Taste for salt.

In the meanwhile, cook the pasta as instructed on the package.

Once the sauce is ready, add the chorizo, flower sprouts, chickpeas and pasta. Mix well. Serve with some grated Parmesan. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

FullSizeRender (1)

I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist.

IMG_8470

The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture.  I added grated parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.

new2

FullSizeRender (4)

Ingredients:

For the tomatoes:

3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick

5 cherry tomatoes, sliced in half

1 teaspoon of sugar

Salt

Drizzle of olive oil

For the crust:

1 1/3 cups of all-purpose flour

3 tablespoons of grated parmesan

Freshly ground black pepper

100gr of cold butter, chopped

Pinch of salt

¼ cup cold water

For the goat cheese filling:

1 cup of Greek yogurt

200gr soft goat cheese, at room temperature

2 eggs

Pinch of salt

Pinch of pepper

For the pesto:

45gr peeled roasted almonds

1 bunch of basil, reserve a few small leaves to decorate the tart later

30gr of grated parmesan

1/3 cup of olive oil

Pinch of garlic powder

Pepper

Pinch of salt

 

To oven dry the tomatoes:

Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.

To make the pesto:

Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.

To make the crust:

Place the butter, flour, parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed for a few minutes until the pieces of butter get smaller.  Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.

Take the pie out of the fridge and pinch the bottom with a fork.  Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.

To make the goat cheese & Greek yogurt filling:

Just blend all of the ingredients until evenly combined.

To assemble the tart:

Pour the goat cheese filling over the partly baked crust.  Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow.  Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake it for 20 minutes.

After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

 

Panzanella with Tomato & Kalamata Ciabatta

FullSizeRender (2)

FullSizeRender (1)

Panzanella has been on my to-make list for a long time. I finally made it yesterday along with the bread that goes in it.  I used a tomato & kalamata ciabatta recipe that I found on Food&Wine. I slightly adapted it to fit what I had in my kitchen. The best part of making bread is the smell that fills out the house. Luckily, I made the full recipe for the ciabatta which makes 2 loaves and I only needed half a loaf for the salad. Why? Because half a loaf disappeared into my belly as soon as it came out of the oven and another big chunk of it disappeared into my husband’s belly as soon as he came back from work. I toasted the bread in a pan with olive oil so it would still remain a bit crunchy as I ate it. I added some edible flowers for an extra pop of color.

FullSizeRender

The recipe for the ciabatta makes 2 loaves and the recipe for the salad serves 2.

Ingredients:

For the ciabatta:

5 tablespoons of olive oil

2 red onions, chopped

4 tablespoons of tomato puree

7 cherry tomatoes, seeds removed and quartered

80gr of pitted Kalamata olives, quartered

Salt

Pepper

3 packets of dry yeast (7grs each)

1 teaspoon of sugar

1 ¾ cups of warm water

2 ½ cups pf all-purpose flower

¾ cup semolina

For the salad:

½ a loaf of the tomato and kalamata ciabatta

7 tablespoons of olive oil

100gr of feta, chopped or crumbled

½ cucumber, thinly sliced

150grs of heirloom tomatoes, quartered or chopped depending on their sizes

1 bunch of asparagus

½ red onion, thinly sliced

Edible flowers (optional)

Salt

Pepper

For the dressing:

¼ cup of olive oil

¼ cup of apple cider vinegar

Juice of 1 lime

1 teaspoon of mustard

1 tablespoon of honey

Salt

Pepper

 

To make the ciabatta:

In a large skillet, heat 3 tablespoons of olive oil. Add the onions and cook over medium heat until they caramelized a bit. This will take about 8 minutes. Then add the tomato puree and cook for 4 minutes. Add the olives and tomatoes. Mix well. Finally add some salt and pepper. Let it cool down.

In the bowl of the stand mixer, add the yeast, sugar and water. Let it stand for 10 minutes until it becomes foamy. Add the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, flour and semolina.

Mix on low speed with the dough hook attachment for about 6 minutes until the dough starts to pull from the edges.  Then add the cooled kalamata and tomato mixture. Mix first with a spatula and then for 1 extra minute on low speed just until it’s mixed in. Cover it with plastic wrap and let it stand in a warm place for 1 ½ hours until it doubles in volume.

Preheat the oven to 230C/450F. Scrape the dough out onto a well-floured work surface. It will be very soft and sticky. Divide the dough into 2 even pieces and shape each piece into a loaf of about 20cm long. Place the loaves on a parchment paper lined baking tray and bake for 25 minutes until they are lightly browned. Transfer them to a rack and allow them to cool down. You should have a piece while it is still warm, I had half a loaf.

To make the dressing:

Just place all of the ingredients in a jar, cover it with a lid and shake it until it emulsifies. Set aside.

To make the salad:

Chop half of a ciabatta loaf into cubes. Pour 5 tablespoons of olive oil in a large pan over medium heat. Add the ciabatta and cook until it becomes crispy. Stir from time to time. This will take about 5 to 7 minutes. Transfer it to a plate and set aside.

Add 2 tablespoons of olive oil to a pan over medium heat. Sauté the asparagus until crisp-tender. The time will depend on their thickness. Since I got very young ones, I didn’t have to trim them. Add salt and pepper. Set aside.

In a large bowl, combine the onion, tomatoes, cucumber, feta and asparagus. Add the ciabatta and dressing. Mix well. Serve immediately. You can decorate it with some edible flowers.

Roasted Tomato Soup with Zoodles & Mozzarella

more light

It’s cold and wet today. It’s been raining nonstop since yesterday, so a warm soup was in order. I roasted the tomatoes, onion and garlic in the oven to add more flavor. This is the first time I made zoodles and I am a fan. Plus by adding them raw to the soup, they still keep a nice crunch.

This recipe serves 2.

Ingredients:

8 tomatoes, sliced in half

1 red onion

4 cloves of garlic

1 ½ litters of vegetable stock

2 bay leaves

125ml of cream

1 zucchini

10 mini mozzarella balls

Pepper

Salt

 

Slice the tomatoes in half, place them in a baking tray skin side up. This will make peeling them later easier.

Add the onion (with the skin on) to the baking tray. Wrap the garlic cloves(with the skin on) in foil and drizzle some olive oil. Close the foil and place it on the same tray. Drizzle some olive oil on top of the tomatoes and onion. Roast them at 180C/350F for 1 hour.

Once the tomatoes are roasted, let them cool down enough to handle.

Then peel the tomatoes, onion and garlic cloves. Place them in a pan. Add the vegetable stock and bay leaves. Let it cook for 20 minutes on medium heat.

Remove the bay leaves, and blend the soup. Pass it through a sieve and place it back in the pan. Add the cream and let it reduce for 15 minutes on medium heat.

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

FullSizeRender

Once the soup has reduced, taste it for salt. Divide the soup in between two bowls. Add a handful of the zoodles in the middle. I added them raw because they will end up cooking in the hot soup anyways. Add the mini mozzarella balls and sprinkle some pepper on top of the zoodles.

Heirloom Tomato, Fresh Corn & Miso Butter Galette

IMG_7638

I had an issue with my laptop early last week and I had to have it repaired. I finally got it back, so I can post a new recipe again. I made this galette a few days ago for dinner. Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just corn, I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit which gives it another level of flavor.

IMG_7648 (1)

 

FullSizeRender (1)

This recipe makes 2 medium galettes.

Ingredients:

For the crust:

1 cup of all-purpose flour

½ cup of cornmeal

½ cup of buckwheat flour

150gr of cold butter

1 egg yolk

½ teaspoon of salt

2 tablespoons of grated Parmesan cheese

¼ cup of cold water

For the filling:

7 heirloom tomatoes

2 ears of corn

2 tablespoons of butter

2 teaspoons of aka miso

Extras:

About 4 tablespoons of grated Parmesan

Egg wash

 

You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.

While the dough is resting, slice the tomatoes. Don’t make them too thin otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.

About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.

Preheat the oven to 200C/390F.

Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm. It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.

Brush the edges of the crust with the egg wash and bake for 10 minutes.

Then lower the heat to 180C/350F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.

Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.

 

 

Caprese Quinoa Salad with Heirloom Tomatoes, Burrata and Greek Yogurt Pesto

FullSizeRender (1)I did a late market run the other day and got these gorgeous tomatoes and flowers.

FullSizeRender

Since I had been craving burrata for a while, one dish came to mind: Caprese salad. With such great produce, you don’t need to do much with them. To make it a more filling meal, I added quinoa. I flavored the quinoa with some basil-Greek yogurt pesto.  It’s a quick dinner and also makes for a great lunch the next day.

This recipe serves 2.

Ingredients:

1 cup of quinoa

700gr of Heirloom tomato mix

1 burrata (250gr)

For the pesto:

1 cup of fresh basil leaves

30gr of Parmesan, grated

40gr of toasted pine nuts

Zest of ½ a lime

4 tablespoons of Geek yogurt

2 tablespoons of olive oil

Pepper

Salt

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

To make the pesto, just blend all of the ingredients together. Add the salt last, after you tasted it, since the Parmesan already makes it salty.

Slice the tomatoes.

Place the pesto in a large bowl, add the quinoa and mix it well.

To serve the salad, first place some quinoa on the plates. Then add the tomato slices and sprinkle them with some salt. Break the burrata with your fingers and spread it over the salad. Drizzle a bit of olive oil on each plate. If you want, decorate the salad with a few basil leaves. Enjoy!