Start with cooked quinoa, mix in black beans, cherry tomatoes, corn, diced bell peppers, and cilantro. Dress with lime juice, olive oil, and a hint of cumin.
Combine chickpeas, chopped kale, cherry tomatoes, cucumber slices, red onion, and feta cheese. Drizzle with lemon tahini dressing for added protein.
Mix lentils with roasted bell peppers, zucchini, eggplant, spinach, and crumbled goat cheese. Dress with balsamic vinaigrette for a flavorful combination.
Marinate tofu in soy sauce and sesame oil, sauté until golden. Toss with edamame, shredded carrots, cabbage, and ginger soy dressing.
Combine quinoa, chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Dress with Greek yogurt tzatziki sauce.