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:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water and drain well.
3. 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.
4. Meanwhile, spread the diced vegetables on a baking sheet. Drizzle with olive oil, minced garlic, salt, and pepper. Toss to coat evenly.
5. Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
6. In a large bowl, combine the cooked quinoa and roasted vegetables. Mix well.
7. Divide the quinoa salad into individual meal prep containers. Garnish with fresh parsley.
8. 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:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent.
2. Add minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for a few seconds to toast the spices.
4. Add the cooked chickpeas, diced tomatoes, and coconut milk to the skillet. Season with salt and pepper to taste. Stir to combine.
5. Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Taste and adjust seasoning if needed. Remove from heat and let it cool.
7. Divide the chickpea curry into individual meal prep containers. Garnish with fresh cilantro.
8. 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:

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
2. 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.
3. Add sliced onion to the skillet and stir-fry for 1-2 minutes until slightly softened.
4. 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.
5. Pour the sauce over the vegetables and toss to coat evenly. Cook for another minute until the sauce thickens slightly.
6. Divide the vegetable stir-fry into individual meal prep containers. Serve with cooked rice or noodles.
7. Store in the refrigerator for up to 3-4 days. Reheat before serving and enjoy as a quick and healthy meal.