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.