Food

Steaming greens is a great way to preserve their nutrients while making them more toothsome. Cashews add healthy fats and a crunchy textural contrast.

Quinoa flakes are a perfect stand-in for oats when making crisps. The creamy yogourt topping is a nutritional upgrade from most store-bought ice creams. Grab your bowl and spoon quick, as this dessert won’t last long.

The variety of textures used in these wraps won’t disappoint. Quinoa and the sweet potato can be made up to three days in advance and reheated to make the wraps lunch friendly.

Quinoa and black beans team up to make this dish a fibre powerhouse. Blending some of the cooked soup produces a thicker, heartier texture. You can find smoky-tasting canned chipotle peppers in adobo sauce in the Latin section of many grocers. But you could use dried ancho or chipotle chile powder if desired.

Mixed with yogourt and berries, this quinoa-infused granola makes for a knockout breakfast. It’s also great served with warm milk to take a bite out of the winter chill. Coconut and mango add tropical flair, but as with all granola, this one is highly customizable based on your favourite seeds, nuts, and dried fruit.

Infused with salubrious quinoa flour and bejewelled with omega-3 rich smoked salmon, these individual pizzas are sure to be a dinnertime hit among tasters.

This hearty salad uses components from several of this week’s recipes, making for an easy grocery shop and a no-fuss end-of-the-week lunch.

The three colours of the Italian flag are incorporated into this mouth-watering sandwich. Traditional pesto uses pine nuts and Parmesan cheese; however, to reduce the fat and sodium content this recipe skips both. Don’t worry though, the flavour isn’t compromised—you just get slightly more basil for your bite!

Savoury chickpeas and sweet, tangy mango combine in this unexpectedly delicious wrap.

This Asian-inspired dish is tasty, packed with wholesome ingredients, and—most importantly—incredibly easy to throw together the night before. The marinade for the chicken is the leftover dressing from Monday’s taco salad.

Perfect for Meatless Monday, this vegetarian riff on the typical taco salad is spicy, creamy, and 100 percent healthy. Chunky ground walnuts take on a similar texture to ground beef, but without all the saturated fat.

serves 4

serves 4

serves 4

serves 4

serves 4

serves 4

serves 2

serves 2

Moroccan Stuffed Red Capsicums

Serves 4

Serves 4

Serves 6

Serves 6