Step 1 Preheat oven to 160°C. Lightly grease a 16cm x 26cm baking tin, then line with baking paper.
Step 2 Place quinoa and 3/4 cup water in a small saucepan set over high heat and bring to the boil. Reduce heat to low, cover pan and simmer for 12 minutes, or until quinoa has absorbed all water. Remove pan from heat and leave to cool.
Step 3 Immerse sliced asparagus in a medium saucepan of boiling water to blanch for 1–2 minutes, or until just tender; refresh under cold running water, then drain.
Step 4 Whisk eggs and ricotta in a large bowl. Stir cooked quinoa and asparagus into egg mixture with zucchini, all of the chopped herbs and lemon zest.
Step 5 Pour vegetable mixture into prepared baking tin and bake for 45 minutes, or until frittata sets and surface is puffy and golden.
Step 6 Cut frittata into slices, top with roast capsicum relish and baby rocket, and serve (warm or cold).