Meals according to vegetarian recipes are in no way inferior to meat ones: tasty, satisfying and easy to prepare, they also look beautiful in the photo and look stylish in the social network feed. It is interesting that meat-free dishes exist in almost any cuisine of the world, and they are prepared not only during fasts. For example, the famous ratatouille, a traditional Provencal dish of eggplant, zucchini and other seasonal vegetables, is cooked throughout the summer, always generously adding olive oil and herbs such as rosemary, basil and mint. Vegetarian food is worth trying, if only out of curiosity: such an experiment will not only diversify your usual diet, but also save time: a breakfast of rye toast with avocado, a pinch of Himalayan salt and a poached egg is prepared in five minutes and does not require strict adherence to a step-by-step recipe. A flexible vegetarian food system allows you to include new ingredients in your menu every day: goat and sheep cheese, urbechi, almond milk - with these and many other products, dishes will have a bright and unusual taste.

Ingredients:

• Quinoa - 1 cup
• Carrot - 1 piece
• Red sweet pepper - 1 piece
• Celery stalk - 2 pieces
• Basil to taste
• thyme to taste
• Lemon⅓ pieces
• Green onions - 1 bunch
• Olive oil to taste
• Salt to taste
• Adyghe cheese - 50 g
• Ground black pepper

Cooking method:

1. Rinse the quinoa in cold water and boil for 10-12 minutes (2 cups of water for 1 cup of quinoa). While the quinoa is cooking, cut the peeled carrots into large rings and send them to the pan to stew. After five minutes, add chopped celery and peppers. Stew vegetables with basil or thyme.
2. Pour the cooked quinoa into the pan with the prepared vegetables, add lemon juice, salt and pepper to taste. Mix the ingredients well in the skillet for a minute.
3. After putting the finished dish in a salad bowl, add chopped green onions, olive oil and a little fresh cheese.