Grilled Chicken with Quinoa and Veggies: Marinate and grill chicken, then serve it over quinoa with grilled or roasted vegetables.
Salmon with Lemon-Dill Sauce: Bake or sear salmon, then top with a lemon-dill sauce and serve with asparagus and brown rice.
Mediterranean Chickpea Salad: Combine chickpeas, cucumbers, tomatoes, red onion, olives, and feta with olive oil, lemon, and herbs for a refreshing salad.
Stir-Fried Tofu and Veggies: Sauté tofu and colorful veggies in a ginger-soy stir-fry sauce, served over brown rice or noodles.
Quinoa Stuffed Peppers: Fill bell peppers with quinoa and your choice of protein, bake until tender.
Zucchini Noodles with Pesto: Toss zucchini noodles in pesto, adding cherry tomatoes and grilled chicken.
Baked Sweet Potato Tacos: Roast sweet potatoes, fill soft taco shells with them, black beans, avocado, and yogurt or dairy-free alternative.