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Ingredients:

1 cup of cooked quinoa

Tomatoes, cucumbers, bell peppers, and onions to taste

Chopped parsley

Lemon juice, olive oil, salt, and pepper to taste

Preparation: Mix all the ingredients and season to taste.

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Ingredients:

Various vegetables (carrots, zucchini, potatoes, etc.)

Vegetable broth

Seasonings to taste (garlic, onion, parsley)

Preparation: Cook the vegetables in vegetable broth, add seasonings, blend in a blender, and serve.

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Ingredients:

2 eggs

Tomatoes, spinach, and mushrooms

Salt, pepper, and optional cheese

Preparation: Beat the eggs, mix with the vegetables, season, and cook over medium heat.

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Ingredients:

1 can of chickpeas

1 cucumber, diced

1 tomato, diced

1 red onion, chopped

1 red bell pepper, sliced

Juice of 1 lemon

2 tablespoons of olive oil

Salt and pepper to taste

Mint or cilantro leaves (optional)

Instructions:

1. Drain and rinse the chickpeas in a colander.

2. In a large bowl, mix the chickpeas, cucumber, tomato, onion, and red bell pepper.

3. In a small bowl, combine lemon juice, olive oil, salt, and pepper.

4. Pour the dressing over the vegetables and mix well.

5. Let the salad chill in the refrigerator for about 30 minutes before serving.

6. Add mint or cilantro leaves on top before serving, if desired.

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Ingredients:

Chicken breasts (as many as you like)

Vegetables (such as carrots, potatoes, zucchini, broccoli, etc.), cut into pieces

Olive oil

Salt, pepper, garlic powder, and herbs to taste

Instructions:

1. Preheat the oven to 200°C (392°F).

2. Season the chicken breasts with salt, pepper, garlic powder, and herbs to taste.

3. In a baking dish, arrange the chicken breasts and the chopped vegetables.

4. Drizzle everything with olive oil and toss to ensure the vegetables are well coated.

5. Roast in the oven for about 25-30 minutes or until the chicken is fully cooked and the vegetables are golden and tender.