Here's a recipe for a delicious and healthy lunch dish that is sure to brighten up your day:

Ingredients:

1 cup quinoa

2 cups water or vegetable broth

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small eggplant, sliced

1 small zucchini, sliced

1 small red onion, sliced

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

2 tablespoons lemon juice

1/4 cup crumbled feta cheese (optional)

Instructions:

Preheat the oven to 400 degrees F (200 degrees C).

In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water has been absorbed. Remove from heat and fluff with a fork.

In a large bowl, toss together the bell peppers, eggplant, zucchini, red onion, and garlic. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.

Spread the vegetables out on a baking sheet and roast for 15-20 minutes, or until they are tender and slightly browned. Remove from the oven and set aside to cool.

In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, basil, lemon juice, and feta cheese (if using). Toss gently to combine.

Taste, adjust the seasoning and lemon juice to your taste preference, then serve or refrigerate for later.

This dish is full of nutritious vegetables and protein-rich quinoa, and it's also a great way to use up any vegetables that you have on hand. You can also switch out vegetables you don't like, or add more of the vegetables you prefer. It's a very versatile dish.

Enjoy your delicious and healthy lunch!

Also Try These Recipes:

Ideas for delicious and healthy vegetable-based recipes

Recipe for Roast Chicken with Herbs and Lemon

Recipe for Roasted Lemon Herb Chicken

Grilled Vegetable Skewers: These are a perfect summertime meal, and they're easy to make on the grill or in the oven. Simply chop up your favorite vegetables (e.g. bell peppers, mushrooms, zucchini, and onions), thread them onto skewers, and grill until they're tender and charred. Serve with a side of rice or quinoa, and a sprinkle of fresh herbs.

Vegetable Stir-Fry: This is another quick and easy meal that's perfect for busy weeknights. Just heat up some oil in a wok or large frying pan, and add in a mix of diced vegetables (e.g. broccoli, bell peppers, carrots, and onions). Stir-fry the vegetables until they're tender, and then add in your choice of protein (e.g. tofu, chicken, shrimp) and a stir-fry sauce (e.g. soy sauce, hoisin sauce, sweet and sour sauce). Serve over a bed of rice or noodles.

Roasted Vegetable Pasta: This recipe is a great way to use up any leftover vegetables you have in the fridge. Simply roast your favorite vegetables (e.g. cherry tomatoes, zucchini, bell peppers) in the oven until they're tender, and then toss them with cooked pasta, a little bit of olive oil, and some grated Parmesan cheese. Add in some chopped fresh herbs or a sprinkle of red pepper flakes for extra flavor, if desired.

I hope these ideas give you some inspiration! Let me know if you have any other questions.

Sure! Here is a recipe for roast chicken with herbs and lemon that is sure to be a hit.

Ingredients:

• 1 (4-pound) whole chicken
• 1 lemon, halved
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh herbs (such as parsley, rosemary, and thyme) for garnish

Instructions:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rinse the chicken and pat it dry with paper towels.
• Squeeze the lemon juice over the chicken and then stuff the lemon halves inside the cavity.
• In a small bowl, mix together the butter, olive oil, garlic, thyme, and rosemary.
• Brush the butter mixture over the chicken and season it with salt and pepper.
• Place the chicken in a roasting pan and roast it for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F (75 degrees C).
• Garnish the chicken with fresh herbs and serve.

I hope you enjoy this recipe! Let me know if you have any questions.

Ingredients:

• 2cm piece ginger, grated
• 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
• 360g self-raising flour
• 15g rye flour
• 1 tsp ground ginger
• ½ tsp turmeric
• ½ tsp nutmeg
• ½ tsp ground cardamom
• ½ tsp cinnamon
• 1 tsp baking powder
• 4 eggs
• 200g golden caster sugar
• 150g light brown muscovado sugar, sieved
• 150ml rapeseed or vegetable oil
• 120g natural yogurt
• toasted buckwheat, dehydrated pear and rosemary, to serve (optional)

For the Pear-Salted Caramel:

• 50g unsalted butter, plus extra for the tins
• 50ml reserved pear juice
• 150ml perry
• 100g light brown muscovado sugar
• 1 tbsp double cream
• generous pinch sea salt

For the Icing:

• 4 egg whites
• 250g golden caster sugar
• 250g butter, at room temperature
• 2 tbsp tahini
• 1 tbsp vanilla bean paste

How to Make Easy Salted Caramel Pear Cake:

• Heat the oven to a 195C / 175C / 5ºC gas fan. Brush with butter and form the base of three round cake molds of 20 cm. Add the grated ginger to the grated pear and push with a wooden spoon to squeeze as much juice as possible.

• Mix the flours, spices, baking powder and 1 teaspoon of salt in a bowl. In a stand mixer, beat the eggs and sugars vigorously for 3 minutes until they are thick and sparkling. Slowly pour the oil into a steady stream. Reduce the speed, then add the flour mixture, 2 tablespoons at a time, alternating with the yogurt, until it is incorporated. Mix the grated pear (no more than 20 seconds). Divide the mixture between the boxes and bake for 25-30 minutes or until the skewer inserted comes out dry.

• For the caramel, heat the pear juice and fry it until it is reduced to about 50 ml. Add the sugar and butter and beat to a soft caramel, then add the cream and beat again until smooth. Add sea salt to your taste; I would take a generous pinch, so that the caramel remains fruity and sharp, but has a little salt flavor, then let it cool slightly until it is warmer than the room temperature.

• To make the butter cream, put the egg whites and sugar in the bowl of a stand mixer. Place the container on a pan of boiling water, then beat until the sugar dissolves and the mixture is no longer gritty. Place the container in the blender, then beat until soft peaks form and the container returns to room temperature. Switch to the palette accessory, then add the butter, one shovel at a time. Add tahini, vanilla and a pinch of salt, and beat until it forms a light and fluffy layer.

• Place the bottom layer of sponge on a plate or cake base, then cover with a layer of butter cream and sprinkle over one-third of the chopped pear. Repeat with the next two layers. To cool the cake, make an initial layer on all sides, relax in the refrigerator for 20 minutes and use the rest of the frosting to cover everything. Use a stepped spatula to spread evenly. Pour the candy on the cake and let drain on the sides. Spread with buckwheat, dehydrated pear and rosemary, if desired.

Ingredients: 

Lemon Blueberry Bread

• 1/3 cup melted butter 
• 1 cup white sugar 
• 3 tablespoons lemon juice 
• 2 eggs 
• 1 1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1/2 cup milk 
• 2 tablespoons grated lemon zest 
• 1/2 cup chopped walnuts 
• 1 cup fresh or frozen blueberries 
• 2 tablespoons lemon juice 
• 1/4 cup white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.

• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.

• Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 to 15 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Chicken and Asparagus Salad Ingredients:

• 1 cup cut fresh asparagus, 1 inch pieces,steamed until crisp-tender
• 1 medium ripe avocado, peeled and sliced
• 2 tablespoons lemon juice
• 4 cups european blend salad greens
• 1 cucumber, thinly sliced
• 1 1⁄2 cups sliced strawberries
• 2 boneless skinless chicken breast halves, cooked and sliced crosswise
• salt and pepper
• 1⁄4 cup coarsely chopped and toasted walnuts or 1⁄4 cup pine nuts

Chicken and Asparagus Salad Dressing:

• 5 fresh strawberries, halved lengthwise
• 1 tablespoon orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon balsamic vinegar
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon sugar

Chicken and Asparagus Salad Directions:

• Add lemon juice to a small bowl; dip avocado slices in lemon juice and set the avocado aside.
• In a big salad bowl, add salad greens, asparagus, cucumber, avocado, 1 1/2 cup strawberries, and chicken; toss to combine.
• Season with salt and pepper to taste.
• Sprinkle with nuts.
• For dressing: add strawberries and orange juice to a blender or food processor; cover and process until smooth; pour puree into a bowl.
• Add remaining dressing ingredients; stir to combine.
• Pour dressing over salad; toss to coat.
• Serve immediately.

Ingredients:

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Directions:

•     Preheat an outdoor grill for high heat.

•     In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.

•     Sprinkle both sides of each steak with salt and pepper.

•     Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

• 1 lb spaghettini (get the thinnest spaghetti you can find)
• 1⁄2 cup soy sauce
• 1⁄4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
• 1⁄3 cup sugar
• 3 scallions, thinly sliced
• 1⁄4 cup sesame seeds (or more)
  

• 1⁄4 cup soy sauce
• 1⁄4 cup teriyaki sauce
• 2 garlic cloves, minced
• 1⁄4 cup brown sugar
• 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
• 4 boneless skinless chicken breasts
• sesame oil, for sauteing

1. First make the sesame noodles: Cook the spaghetti according to package directions.
   
2. Drain (I also rinse).
   
3. In a jar, add the soy sauce, sesame oil and the sugar.
   
4. Shake until well blended and the sugar has dissolved.
   
5. Pour this over the pasta.
   
6. Toss with scallions and sprinkle with the sesame seeds.
   
7. Set aside while you marinate and then cook the chicken.
   
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
   
9. Make sure the sugar has pretty much dissolved.
   
10. Add the chicken, making sure it's all coated with the sauce.
    
11. Cover and stick in the fridge for 2-3 hours.
    
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
    
13. Heat the sesame oil in a large non-stick pan.
    
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
    
15. Remove the chicken from the pan and let cool slightly.
    
16. Slice the chicken diagonally into thin strips.
    
17. Serve the chicken over the sesame noodles.
    
18. Stand back and watch your guests/children/loved ones inhale this dish.

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, chopped medium
• 3 stalks celery, chopped
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 16 ounces dried white beans
• 8 cups chicken stock 
• Pepper (depend on taste)
• 1 teaspoon fresh rosemary, chopped
• 2 cups butternut squash, diced
• 4 garlic cloves, sliced, salt & pepper
• 4 cups swiss chard leaves, chopped
• 1 -2 cup chicken stock for thinning soup
• 1/2 cup sour cream
• 1 cup crouton

1. In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
   
2. Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
   
3. Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.