When it comes to cooking on a busy schedule, nothing beats a simple, one-bowl-wonder. This recipe, from Integrative Nutrition graduate Abby Hughes, is flavorful, packed with nutrients, and tastes great the next day if you prepare enough for leftovers!
Quinoa, a protein-rich seed, is an iron-rich base for vegetarian recipes; the peas and lemon are high in folate; and the ricotta contributes additional protein and supplements your daily calcium needs.
Abby adds an original touch with fresh, seasonal herbs and radishes from her garden. Feel free to mix-and-match your own summer produce, to meet your personal preferences and dietary needs.
Lemon Quinoa with Ricotta and Peas
- 1 cup dried quinoa
- 1 cup shelled peas (about one pound in the pod)
- 4 breakfast radishes, thinly sliced
- ½ cup ricotta cheese, plus a bit extra for garnish
- ½ cup torn basil
- ½ cup chives, roughly chopped
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- Salt and pepper (to taste)
1. Drain and rinse quinoa.
2. Bring 2 cups of water to a boil and add quinoa and lemon zest (reserve lemon juice).
3. Simmer covered for about 15 minutes.
4. Fluff quinoa with a fork and set aside to cool.
5. Blanch peas in salted, boiling water. (They’ll only take a minute or so and will float when they’re ready).
6. Strain the peas and place them in a bowl of ice water to cool for a few minutes.
7. Strain peas again and set aside.
8. Use a vegetable peeler to thinly shave the radishes.
9. Add the peas, radishes, ricotta, basil, chives, olive oil, lemon juice, a few big pinches of salt and pepper to the quinoa.
10. Stir very well, taste and adjust seasoning.
11. Garnish with a few dollops of ricotta and serve.