Grilled Chicken Breast with Quinoa and Roasted Vegetables:
Season a chicken breast with salt, pepper, and your favorite herbs and grill for about 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. While the chicken is grilling, toss a mix of your favorite vegetables (such as zucchini, bell peppers, and cherry tomatoes) with olive oil, salt, and pepper. Roast in the oven at 400 degrees Fahrenheit for about 20 minutes, or until the vegetables are tender. Cook a cup of quinoa according to package instructions and serve with the chicken and vegetables.
Tuna Salad with Mixed Greens and Cherry Tomatoes:
In a small bowl, combine a can of drained and flaked tuna, a tablespoon of mayonnaise, a tablespoon of diced red onion, and a tablespoon of diced celery. Mix well and season with salt and pepper to taste. Serve the tuna salad over a bed of mixed greens, topped with cherry tomatoes and sliced cucumbers.
Shrimp and Avocado Salad with Citrus Vinaigrette:
In a small bowl, whisk together the juice of half a lemon, half an orange, and a tablespoon of olive oil. Season with salt and pepper to taste. In a large bowl, toss together a cup of cooked and peeled shrimp, half a diced avocado, and a cup of mixed greens. Drizzle the citrus vinaigrette over the top and toss to combine.
Black Bean and Vegetable Soup with Cornbread:
In a large pot, heat a tablespoon of olive oil over medium heat. Add a diced onion and cook until softened, about 5 minutes. Stir in a can of drained and rinsed black beans, a cup of frozen corn, a diced bell pepper, and a can of diced tomatoes. Season with cumin, chili powder, and salt to taste. Add enough water to cover the ingredients and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender. Serve with a small piece of cornbread on the side.
Grilled Salmon with Quinoa and Roasted Asparagus:
Preheat your grill to medium-high heat. Season a salmon filet with salt, pepper, and your favorite herbs and grill for about 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit. While the salmon is grilling, cook a cup of quinoa according to package instructions and toss a bunch of asparagus with olive oil, salt, and pepper. Roast in the oven at 400 degrees Fahrenheit for about 10 minutes, or until the asparagus is tender. Serve the salmon with the quinoa and asparagus on the side.
