Quinoa Salad with Chickpeas and Avocado

Here are some simple and healthy recipes you can try:

1. Quinoa Salad with Chickpeas and Avocado

Ingredients:

• 1 cup quinoa (cooked)
• 1 cup canned chickpeas (drained and rinsed)
• 1 avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh parsley or cilantro for garnish
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, chickpeas, avocado, cucumber, tomatoes, and red onion.
2. Drizzle with olive oil and lemon juice. Toss gently to combine.
3. Season with salt and pepper, then garnish with fresh herbs.
4. Serve chilled or at room temperature.

2. Baked Salmon with Roasted Vegetables

Ingredients:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1/2 cup cherry tomatoes
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
4. Arrange the sliced vegetables around the salmon on the baking sheet.
5. Roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
6. Serve with lemon wedges.

3. Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 cup black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup Greek yogurt (or sour cream)
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper.
3. Roast on a baking sheet for 25-30 minutes, flipping halfway through, until tender and slightly crispy.
4. In a separate pan, warm the black beans over low heat.
5. Warm the tortillas in a skillet or microwave.
6. To assemble, place sweet potatoes and black beans in each tortilla, top with a spoonful of Greek yogurt, and sprinkle with cilantro.
7. Serve with lime wedges.

4. Vegetable Stir-Fry with Tofu

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil or sesame oil
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
• 2 cloves garlic, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame seeds (optional)
• Cooked brown rice or quinoa for serving

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium heat.
2. Add the tofu cubes and cook for 5-7 minutes until golden brown and crispy on all sides. Remove from the pan and set aside.
3. In the same pan, add a bit more oil if needed and sauté the garlic for 1 minute.
4. Add the mixed vegetables and stir-fry for 5-7 minutes until tender-crisp.
5. Add the tofu back to the pan along with the soy sauce and rice vinegar. Stir to combine and cook for another 2-3 minutes.
6. Serve over cooked rice or quinoa and sprinkle with sesame seeds.

5. Chia Pudding with Berries

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup (or honey)
• Fresh berries (blueberries, strawberries, raspberries)

Instructions:

1. In a bowl or jar, whisk together the chia seeds, almond milk, vanilla extract, and maple syrup.
2. Cover and refrigerate for at least 4 hours or overnight.
3. Once the chia pudding has thickened, top with fresh berries.
4. Enjoy as a healthy breakfast or snack.

These recipes are nutrient-dense, easy to make, and can be customized with your favorite vegetables or protein sources!