Raven Zaal Recipes – Lemon Quinoa with Ricotta and Peas
Vegetarian, Gluten-free
Ingredients:-
- 4 breakfast radishes, thinly sliced
- 1 lemon, zested and juiced
- 1 cup dried quinoa
- 1 cup shelled peas (about one pound in the pod)
- ½ cup ricotta cheese, plus a bit extra for garnish
- ½ cup torn basil
- ½ cup chives, roughly chopped
- 1 tablespoon olive oil
- Salt and pepper (to taste)
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