Roasted acorn squash halves filled with a spiced quinoa and chickpea mixture, topped with crumbled feta and fresh parsley.
A colorful Buddha bowl with roasted chickpeas, fresh vegetables, and a creamy tahini dressing, served over quinoa for a balanced and satisfying meal.
A nutritious bowl filled with roasted sweet potato, red bell pepper, zucchini, red onion, and broccoli tossed with quinoa and a tangy lemon parsley dressing.
A colorful and nutritious salad made with quinoa, fresh vegetables, and creamy avocado.
