Quinoa-Stuffed Bell Peppers:

1. **Quinoa-Stuffed Bell Peppers:**

   - Ingredients:

     - 4 large bell peppers, halved and seeds removed

     - 1 cup quinoa, rinsed

     - 2 cups vegetable broth

     - 1 can (15 oz) black beans, drained and rinsed

     - 1 cup corn kernels

     - 1 cup cherry tomatoes, diced

     - 1 small onion, diced

     - 2 cloves garlic, minced

     - 1 teaspoon cumin

     - 1 teaspoon chili powder

     - Salt and pepper to taste

   - Instructions:

     1. Preheat oven to 375°F (190°C).

     2. In a saucepan, bring the vegetable broth to a boil. Add quinoa, cover, and simmer for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.

     3. In a skillet, sauté onions and garlic until softened. Add black beans, corn, cherry tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes.

     4. Combine the cooked quinoa with the bean and vegetable mixture.

     5. Stuff the halved bell peppers with the quinoa mixture and place them in a baking dish.

     6. Cover the dish with foil and bake for 25-30 minutes, or until peppers are tender.

     7. Serve hot and garnish with fresh cilantro or avocado slices if desired.

2. **Zucchini Noodles with Pesto and Cherry Tomatoes:**

   - Ingredients:

     - 4 medium zucchinis, spiralized into noodles

     - 1 cup cherry tomatoes, halved

     - 1/2 cup homemade or store-bought pesto sauce

     - 2 tablespoons pine nuts, toasted

     - Salt and pepper to taste

   - Instructions:

     1. Heat a large skillet over medium heat. Add the cherry tomatoes and cook until they start to soften, about 3-4 minutes.

     2. Add the zucchini noodles to the skillet and toss with the cherry tomatoes until heated through, about 2-3 minutes.

     3. Stir in the pesto sauce and toss until the noodles are evenly coated.

     4. Remove from heat and season with salt and pepper to taste.

     5. Serve the zucchini noodles topped with toasted pine nuts for added crunch.

3. **Mushroom and Lentil Lettuce Wraps:**

   - Ingredients:

     - 1 cup cooked lentils

     - 2 cups mushrooms, finely chopped

     - 1 small onion, diced

     - 2 cloves garlic, minced

     - 1 tablespoon olive oil

     - 2 tablespoons soy sauce or tamari

     - 1 teaspoon ground cumin

     - 1 teaspoon smoked paprika

     - Juice of 1 lime

     - 1/4 cup fresh cilantro, chopped

     - 1 head of lettuce, leaves separated

   - Instructions:

     1. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until softened, about 2-3 minutes.

     2. Add mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.

     3. Stir in cooked lentils, soy sauce, ground cumin, smoked paprika, and lime juice. Cook for an additional 2-3 minutes, until heated through.

     4. Remove from heat and stir in fresh cilantro.

     5. Spoon the lentil and mushroom mixture onto lettuce leaves and wrap to form lettuce wraps.

     6. Serve immediately as a light and nutritious meal or appetizer.