Lemon & Mint Quinoa with Creamy Ricotta

I am quite bad at christening my dishes with crisp and innovative names! I don't know what to call this dish, but it is a simple dish with minimal and flavorful ingredients that boost the taste of cooked quinoa. The addition of ricotta makes the dish creamy and moist, and yummy!

This is really easy to put together and makes a hearty meal.  The picture doesn't do justice to the taste of the dish!

 Ingredients (serves 4):

1. 1.25 cups uncooked quinoa
2. 4 teaspoons dried mint leaves (or fresh ones)
3. The zest of 1 lemon
4. The juice of half a lemon
5. 1 bell-pepper, chopped
6. 15 shoots of asparagus, trimmed and chopped
7. 1 red onion, finely chopped
8. 2 tablespoons olive oil
9. 1.25 cups ricotta
10. salt as needed
11. pepper as needed

Preparation:

1. Cook quinoa with 2.5 cups of water. Fluff the cooked quinoa and keep aside. 
2. While the quinoa is cooking, add oil to a pan. When hot, saute onion until translucent. 
3. Add the asparagus and a little salt and cook for 2 minutes. 
4. Add the bell-pepper and remaining salt and cook until the vegetables are tender. 
5. Remove from heat, and add lemon zest, lemon juice, and mint and mix well. Let it cool. 
6. When cool, mix this with the ricotta. 
7. Add the ricotta mixture to the cooked quinoa and mix well. 
8. Add black pepper and serve. 

Before serving, you can also add a little more lemon juice for a fresh hit of lemon.