Quinoa Salad with Roasted Vegetables
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and drain well.
- In a saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.
- Meanwhile, spread the diced vegetables on a baking sheet. Drizzle with olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
- Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
- In a large bowl, combine the cooked quinoa and roasted vegetables. Mix well.
- Divide the quinoa salad into individual meal prep containers. Garnish with fresh parsley.
- Store in the refrigerator for up to 4-5 days. Enjoy cold or reheated.
Chickpea Curry
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
- Add minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
- Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for a few seconds to toast the spices.
- Add the cooked chickpeas, diced tomatoes, and coconut milk to the skillet. Season with salt and pepper to taste. Stir to combine.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Taste and adjust seasoning if needed. Remove from heat and let it cool.
- Divide the chickpea curry into individual meal prep containers. Garnish with fresh cilantro.
- Store in the refrigerator for up to 4-5 days. Reheat before serving and enjoy with rice or naan.
Vegetable Stir-Fry
Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 1 cup mushrooms, sliced
- Cooked rice or noodles for serving
Instructions:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
- Heat olive oil in a large skillet or wok over high heat. Add minced garlic and grated ginger, and cook for a few seconds until fragrant.
- Add sliced onion to the skillet and stir-fry for 1-2 minutes until slightly softened.
- Add bell pepper, broccoli, carrot, snap peas, and mushrooms to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Pour the sauce over the vegetables and toss to coat evenly. Cook for another minute until the sauce thickens slightly.
- Divide the vegetable stir-fry into individual meal prep containers. Serve with cooked rice or noodles.
- Store in the refrigerator for up to 3-4 days. Reheat before serving and enjoy as a quick and healthy meal.