Tomato and Peaches Salad w/ Crispy Quinoa & Lemony Ricotta – Eden Eats

Ingredients

• 1 bunch tarragon
• 1 handful of basil
• 1/2 head of fresh parsley
• 1 1/4 cups of avocado oil (I used @westbourne!)
• One cup of quinoa, cooked in 2 cups of water.
• 1/2 cup raw pumpkin seeds
• 1/2 cup raw sunflower seeds
• 1 1/3 cup of extra virgin olive oil
• Salt to taste
• 1 1/2 cups of ricotta
• 1/2 lemon squeezed, plus more to finish
• Pinch of salt
• 3 tomatoes, roughly chopped
• 2 peaches, roughly chopped
• 1/2 Preserved lemon rind, finely sliced
• healthy pinch of sea salt