Ingredients

The following ingredients have 2 Servings
  • 150 g of white quinoa
  • 250 mls of vegetable stock
  • 2 small zucchini (julienned)
  • 2 spring onions (sliced)
  • zest and juice of 1 lemon
  • 1 tbs of olive oil
  • 1 tbs of mint (chopped)
  • 1 tbs of parsley (chopped)
  • 2 tsp of dill (chopped)
  • 1/4 cup of ricotta
  • 1 tbs of slivered almonds (toasted)
  • salt and pepper to taste

Instruction

  • Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes. Use your fingers to toss the grains about to ensure they are well rinsed. Drain and place into a saucepan along with the stock and place over a high heat. Bring to a boil. Cover and reduce heat to low and leave to simmer for 15 minutes, or until tender.
  • Fluff up the quinoa with a fork and add the zucchini and spring onions, stir through, and replace the lid on the saucepan and leave to steam while you prepare the dressing.
  • Combine the lemon juice, lemon zest, olive oil, salt and pepper in a small bowl and whisk to combine.
  • Remove the lid form the saucepan and add the dressing and chopped herbs and mix through. Check the seasoning and adjust as necessary. Divide between 2 bowls and crumble the fresh ricotta over the top and slivered almonds.