Читать Enjoy the taste of 50 delicious and satisfying vegetarian dinner recipes - Алексей Сабадырь

© Алексей Сабадырь, 2025

ISBN 978-5-0062-1325-8

Created with Ridero smart publishing system

Quinoa and Black Bean Salad with Lime and Cilantro Vinaigrette

Instructions:

Start by cooking the quinoa. Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water has been absorbed. Fluff the quinoa with a fork and let it cool to room temperature.

In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro. Toss to combine.

In a small bowl, whisk together the lime juice, olive oil, cilantro, honey, cumin, and salt and pepper.

Pour the vinaigrette over the quinoa and black bean mixture and toss to coat.

Gently fold in the diced avocado.

Season the salad with salt and pepper to taste.

Serve the salad immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld.

Roasted Vegetable Roll with Hummus and Spinach

Ingredients:

1 medium eggplant, thinly sliced

1 large red bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 large zucchini, thinly sliced

1 large red onion, thinly sliced

3 tablespoons olive oil

Salt and black pepper, to taste

1 cup hummus

1 cup fresh spinach leaves

4 large flour tortillas

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley (optional)

Balsamic glaze for drizzling (optional)

Instructions:

Preheat the oven to 400° F (200° C).

In a large bowl, toss the sliced eggplant, bell peppers, zucchini, and red onion with the olive oil, salt, and black pepper until well coated.

Spread the vegetables out in a single layer on a baking sheet and roast in the preheated oven for 20—25 minutes, or until they are tender and slightly browned.

Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.