Lunch Goes Vegetarian-Friendly With These Tasty Recipes

Embrace your vegetarian side and give these three easy and healthy recipes by EAT-ducate, we promise you will be wiping the plate clean! vegetarian recipes

Quinoa Tabbouleh Salad

Ingredients:

• 1/2 cup quinoa, rinsed well
• 1/2 teaspoon salt plus
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 3 cucumbers, cut into 1/4″ pieces
• 2 tomatoes, cut into cubes
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 1/2 small onion into tiny cubes

Preparation:

1. In a medium saucepan, add quinoa, 1/2 teaspoon salt, and 1 cup water and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender about 10 mins. Remove from heat and let stand, covered, for 5 mins.
2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. vegetarian recipes
3. Transfer quinoa to a large bowl; mix in 1/4 cup dressing. Cover remaining dressing and quinoa separately; chill if you have more than what you are going to eat.
4. Add cucumber, tomatoes, herbs and onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Vegetable Frittata

Ingredients:

• 50g green beans, sliced, or 50g asparagus, sliced
• 1 teaspoon olive oil
• 1 leek, sliced
• 1 crushed garlic clove
• 1 tsp chopped basil
• 1 whole egg + 3 egg whites
• 1 tablespoon milk
• 1 tablespoon Parmesan

Preparation:

1. Steam the green beans or asparagus.
2. Heat oil in a pan, add leeks and garlic and fry until softened. Add green beans, (or asparagus) and basil and remove the pan from the heat. vegetarian recipes
3. Beat milk, eggs, salt and pepper, mix with vegetables and place in a small deep Pyrex dish. Sprinkle Parmesan on top and bake in a pre-heated oven on medium.

Poached Eggs on a Bed of Chili Spinach, Asparagus and Mushroom

Ingredients:

• 1 tbs chili-infused olive oil
• 1 clove garlic, crushed
• 1 1/2 cups baby spinach
• Handful of asparagus
• 1 cup mushrooms (halved)
• 2 eggs, poached
• Grated Parmesan (optional)
• Handful almonds (halved and roasted)

Preparation:

1. In a small pan, sautée garlic in a tablespoon of olive oil. Add spinach, mushroom and asparagus and cook until golden. Plate the vegetables and top with poached eggs, grated Parmesan and almonds.vegetarian recipes

For perfect poached eggs:

Heat water in a saucepan with 1 tsp salt and 2 tsps white vinegar. Bring to a simmer. Crack egg into a small bowl. Using a long wooden spoon, stir the water in one direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool and let cook for 5 mins. vegetarian recipes

Easy Mouthwatering Recipes for When you Don’t Feel Like Cooking