In a medium saucepan, combine quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare Salad

In a large bowl, fluff the cooked quinoa with a fork. Add cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with olive oil and lemon juice, then season with salt and black pepper to taste.

Bowl 2: Chickpea Curry

Sauté Aromatics

In a medium pan, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 2 minutes until fragrant.

Cook Curry

Add the drained chickpeas and curry powder to the pan. Stir well to coat the chickpeas. Pour in the coconut milk, and bring to a simmer. Cook for about 10 minutes, then add fresh spinach and cook until wilted. Season with salt to taste.

Garnish

Serve the chickpea curry warm, garnished with chopped cilantro.

Bowl 3: Fruit and Yogurt Parfait

Layer Ingredients

In a glass or bowl, layer Greek yogurt, followed by granola, and then mixed berries. Repeat the layers until all ingredients are used.

Sweeten and Garnish

Drizzle honey on top of the parfait and garnish with mint leaves if desired.