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Restaurants›Bazaar Meat By José Andrés›Vegetarian Menu Recipe

Vegetarian Menu Recipe

Inspired by Bazaar Meat By José Andrés

Time45m

Serves4

A curated selection of dishes that cater to vegetarian preferences.

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Ingredients

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Vegetable Stir-Fry

2 cups Bell Peppers (sliced)

1 cup Broccoli (florets)

1 cup Carrots (sliced)

1 cup Zucchini (sliced)

3 tablespoons Aged soy sauce

2 tablespoons olive oil

2 cloves Garlic (minced)

1 tablespoon Ginger (minced)

2 tablespoons Sesame seeds

Quinoa Salad

2 cups Quinoa (cooked)

1 cup Cucumber (diced)

1 cup Cherry Tomatoes (halved)

1 small Red onion (finely chopped)

1 cup Feta Cheese (crumbled)

3 tablespoons olive oil

2 tablespoons ReaLemon lemon juice

1 teaspoon Celtic sea salt

to taste black pepper

Method

Vegetable Stir-Fry

Step 1

In a large skillet, heat olive oil over medium heat.

Step 2

Add minced garlic and ginger, sauté for 1 minute until fragrant.

Step 3

Add bell peppers, broccoli, carrots, and zucchini to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

Step 4

Pour in soy sauce and sprinkle with sesame seeds. Mix well and cook for an additional 2 minutes.

Step 5

Serve hot as a side or main dish.

Quinoa Salad

Step 1

In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, and feta cheese.

Step 2

In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.

Step 3

Pour the dressing over the quinoa salad and toss gently to combine.

Step 4

Chill in the refrigerator for at least 30 minutes before serving.

Step 5

Serve cold as a refreshing side dish.