Zucchini with lemony ricotta and herby pesto
Step 1/3
- 40 g quinoa
- water
Rinse dry quinoa under the cold water. Put it in a pot and cook approx 10 min
Step 2/3
- 1 tbsp olive oil
- 137 g red beets (cooked)
Cut beets in your favorite slices and mix them with olive oil. Also you can use some salt and freshly grounded peppers. Preheat small pan to 180 temperature and roast beets for approx 5 min.
Step 3/3
- 35 g salad
- 125 g mozzarella cheese
- olive oil (for serving)
- salt (for serving)
- pepper (for serving)
Pour fresh salad into a plate, add cooked quinoa, baked beets and mozzarella cheese. Use some olive oil, salt and freshly grounded peppers for serving.
