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Quinoa and Fennel Salad with Chilli and Lemon Ricotta

Quinoa and Fennel Salad with Chilli and Lemon Ricotta
Photo by: Ella Brodie-Reed
  • 2 servings
  • Prep - 10 mins
    Cooking - 2 mins
  • Total - 12 mins
Quinoa and Fennel Salad with Chilli and Lemon Ricotta
Photo by: Ella Brodie-Reed

A great vegetarian meal which combines a Quinoa and Fennel Salad with a Chilli and Lemon ricotta.  

Servings: 2
Preparation: 10 mins
Cooking: 2 mins

Ingredients

Lemon Ricotta

  • 100 g fresh ricotta cheese.
  • zest of 1 lemon.

Quinoa + Fennel Salad with Chilli

  • 1/2 cup frozen peas.
  • 1 cup Cooked Quinoa, defrosted.
  • 1 small (100g) zucchini, grated and extra moisture squeezed out.
  • 1 medium fennel (200g), finely sliced.
  • 1/2 bunch fresh basil leaves, torn.
  • 1 long red chilli, finely sliced.
  • sea salt, to season.

Dressing

  • 1 lemon, juiced.
  • 1/4 cup olive oil.
  • 1 teaspoon Dijon mustard.

Directions

1. Make the Lemon Ricotta by combining ricotta and zest in a bowl. Set aside.

2. To make the Salad, place peas into a sieve and run under hot water for 30 seconds to defrost. Combine with quinoa, zucchini, fennel, basil and chilli in a bowl.

4. Combine Dressing ingredients and pour over Salad. Season with salt and toss everything to combine.

5. Divide Quinoa _ Fennel Salad and Lemon Ricotta between a plate and a lunch box.


Note

Dairy-free option: Replace ricotta with 1 mashed avocado.

Boost this (Vego): Fry off 100g tempeh pieces to serve with the salad.

Boost this (Omni): Serve with 2 rashers of bacon, finely chopped and fried off until crispy.

Can't find any fennel? Use 1 cup shredded cabbage instead.

A great vegetarian meal which combines a Quinoa and Fennel Salad with a Chilli and Lemon ricotta.

Ingredients

Lemon Ricotta

  • 100 g fresh ricotta cheese.
  • zest of 1 lemon.

Quinoa + Fennel Salad with Chilli

  • 1/2 cup frozen peas.
  • 1 cup Cooked Quinoa, defrosted.
  • 1 small (100g) zucchini, grated and extra moisture squeezed out.
  • 1 medium fennel (200g), finely sliced.
  • 1/2 bunch fresh basil leaves, torn.
  • 1 long red chilli, finely sliced.
  • sea salt, to season.

Dressing

  • 1 lemon, juiced.
  • 1/4 cup olive oil.
  • 1 teaspoon Dijon mustard.

Directions

1. Make the Lemon Ricotta by combining ricotta and zest in a bowl. Set aside.

2. To make the Salad, place peas into a sieve and run under hot water for 30 seconds to defrost. Combine with quinoa, zucchini, fennel, basil and chilli in a bowl.

4. Combine Dressing ingredients and pour over Salad. Season with salt and toss everything to combine.

5. Divide Quinoa _ Fennel Salad and Lemon Ricotta between a plate and a lunch box.

Note

Dairy-free option: Replace ricotta with 1 mashed avocado.

Boost this (Vego): Fry off 100g tempeh pieces to serve with the salad.

Boost this (Omni): Serve with 2 rashers of bacon, finely chopped and fried off until crispy.

Can't find any fennel? Use 1 cup shredded cabbage instead.