[Meatless Monday] Lemony Spring Veggie Quinoa Salad (with Ricotta!)

I'm feeling really optimistic about this week! The last two have been coolish here in Richmond, Virginia but this week's forecast "seems" to be slightly warmer and sunnier. Another positive: Boyfriend is finishing up his last two law school exams on Friday, and then he'll officially be a 2L and on summer break!

I'm also looking forward to a fresh start to eating this week, as lately I've seriously let my sugar tooth get the best of me. My body is in need of detox of fresh foods, and I am hoping that my willpower will oblige it.

This salad? It's the perfect example of what I'm hoping to fill my body with, here on out.

I'm always looking for lunches that are light and fresh, but are also packed with (mainly) vegetable protein. I gathered some inspiration from a few fellow bloggers and this overwhelmingly springy meal was created!



Protein finds it's way into this salad in the form of quinoa, ricotta, and green peas. From there, green takes over and works its magic. Green vegetables are the highest ranking on my list. I think its the combination of vibrancy and vitamins that make them so desirable!

I served this cold salad on a bed of fresh local spinach, topped with some ripe Roma tomato slices and a bit of grated Parmesan. A wedge of lemon and creepy lemon-squeezing hand is totally optional.

Lemony Spring Veggie Quinoa Salad with Ricotta

Inspired by Fig & Fork and Tastespotting

Servings: 2

1/2 cup dry quinoa, cooked and cooled
3 tablespoons low-fat ricotta
3 tablespoons avocado
1/2 teaspoon fresh parsley, finely chopped
Zest from 1 lemon
1/2 bunch roasted asparagus, cooled
1 cup green peas, steamed and cooled
Salt and cracked black pepper, to taste
4 cups mixed greens
Grated parmesan, for serving
2 Roma tomatoes, sliced for serving

• In a small bowl, combine ricotta, avocado, salt/pepper, garlic powder, and lemon zest until smooth. Place quinoa in a medium bowl and stir in ricotta mixture until evenly distributed. Fold in asparagus and peas. 

• Place greens on serving plates and top with a scoop on salad. Garnish with a lemon wedge, tomatoes, and grated parmesan.