Quinoa & Veggie-Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced onion
• 1/2 cup shredded carrots
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)
• 1/2 cup shredded cheese or dairy-free cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds, and set aside.
3. In a large bowl, mix together quinoa, black beans, tomatoes, corn, onion, carrots, cumin, chili powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Cover with foil and bake for 25 minutes.
6. Remove foil, sprinkle cheese on top (if using), and bake uncovered for another 5 minutes, until cheese is melted.
7. Garnish with fresh cilantro and serve warm.

2. Lemon Herb Grilled Salmon with Roasted Veggies

Ingredients

• 4 salmon fillets
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red onion, sliced
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the grill or a grill pan on medium-high heat.
2. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper.
3. Brush the salmon fillets with half of the mixture and set the rest aside.
4. In a separate bowl, toss broccoli, carrots, and onion with balsamic vinegar, salt, and pepper.
5. Grill the salmon for about 4-5 minutes per side, until it flakes easily with a fork.
6. Meanwhile, roast the vegetables in the oven at 400°F (200°C) for 15-20 minutes, until tender.
7. Serve the salmon with roasted veggies on the side, drizzling the reserved lemon herb mixture on top.