1. Quinoa and Veggie Power Bowl
time: 15 minutes
Ingredients:
- 1 cup cooked quinoa
- ½ cup diced cucumber
- ½ cup cherry tomatoes
- ¼ cup shredded carrots
- ½ avocado, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
Cook quinoa according to package instructions and let it cool slightly.
Dice cucumber, tomatoes, and shred carrots.
Arrange cooked quinoa in a bowl and top with the diced vegetables.
Add avocado slices on top.
Drizzle with olive oil and lemon juice.
Season with salt and pepper, toss lightly and serve.
2. Veggie Wrap
time: 10 minutes
Ingredients:
- 1 whole wheat tortilla
- ½ cup hummus
- ¼ cup spinach leaves
- ¼ cup shredded carrots
- ¼ avocado, sliced
- 1 tbsp feta cheese
Instructions:
Spread hummus evenly over the whole wheat tortilla.
Layer spinach, shredded carrots, and avocado slices in the center.
Sprinkle feta cheese on top.
Roll the tortilla tightly into a wrap.
Slice in half and serve.
3. Greek Salad
time: 10 minutes
Ingredients:
- 2 cups mixed greens
- ¼ cup feta cheese
- ¼ cup olives
- 1 cucumber, diced
- ½ red onion, sliced
- 10 cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions:
In a large bowl, add mixed greens, diced cucumber, sliced red onion, and halved cherry tomatoes.
Top with feta cheese and olives.
Drizzle with olive oil and red wine vinegar.
Toss everything gently and serve immediately.
4. Chickpea Salad
time: 10 minutes
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
Combine chickpeas, diced cucumber, and red bell pepper in a bowl.
In a small bowl, whisk olive oil, lemon juice, cumin, salt, and pepper.
Pour the dressing over the chickpea mixture and toss well.
Serve chilled or at room temperature.
5. Spinach and Tofu Stir-Fry
time: 15 minutes
Ingredients:
- 200g firm tofu, cubed
- 2 cups fresh spinach
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp soy sauce
- 1 tsp sesame seeds
Instructions:
Heat olive oil in a pan over medium heat and sauté garlic until fragrant.
Add cubed tofu and cook until golden brown on all sides.
Add spinach and stir-fry until wilted.
Drizzle with soy sauce and toss to combine.
Sprinkle sesame seeds on top and serve.
