Second Helping — Shared Staples, New Plates

Ingredients

• 1.25 lb ground turkey
• 1.25 cups dry quinoa
• 3 cloves garlic
• 0.5 medium yellow onion
• 1.5 whole lemon
• 4 cups baby spinach
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp paprika
• 1 large egg
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Cook quinoa in 2.5 cups water with a pinch of salt until fluffy, about 15 minutes.
2. 2Mix turkey with minced garlic, grated onion, oregano, paprika, egg, salt, pepper, and zest of 1 lemon.
3. 3Form 16–18 small meatballs. Heat olive oil in a large skillet over medium; brown meatballs 8–10 minutes, turning, until cooked through.
4. 4Add a splash of water and juice of half a lemon; simmer 2 minutes. Fold spinach into hot quinoa until wilted.
5. 5Serve meatballs over spinach quinoa with remaining lemon wedges.

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Ingredients

• 14 oz extra-firm tofu
• 5 cups broccoli florets
• 3 cloves garlic
• 1 tbsp minced fresh ginger
• 0.5 medium yellow onion
• 1 medium bell pepper
• 3 tbsp low-sodium soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp cornstarch
• 4 cups cooked white or brown rice
• 1 tbsp sesame seeds
• 0.25 tsp red pepper flakes

Steps

1. 1Press tofu 10 minutes; cube and toss with cornstarch and a pinch of salt.
2. 2Whisk soy sauce, rice vinegar, honey, sesame oil, and 2 tbsp water for the sauce.
3. 3Heat olive oil in a wok or skillet over medium-high. Crisp tofu 5–6 minutes; remove.
4. 4Stir-fry onion, bell pepper, and broccoli 4–5 minutes. Add garlic and ginger 30 seconds.
5. 5Return tofu, pour sauce, toss until glossy. Serve over rice; finish with sesame seeds and chili flakes.

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Ingredients

• 1 lb ground turkey
• 1 15-oz can canned black beans
• 1 14.5-oz can canned diced tomatoes
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium bell pepper
• 1.5 tsp ground cumin
• 1.5 tsp chili powder
• 1 tsp paprika
• 2 tbsp olive oil
• 1 whole lime
• 4 small corn tortillas
• 2 cups baby spinach
• 0.25 cup chopped fresh cilantro
• 0.75 tsp salt

Steps

1. 1Heat oil in a deep skillet. Brown turkey with salt, breaking it up, 5–6 minutes.
2. 2Add diced onion and bell pepper; cook 4 minutes. Stir in garlic, cumin, chili powder, and paprika.
3. 3Add drained black beans and diced tomatoes. Simmer 10 minutes until thick.
4. 4Tear tortillas into strips; fold into the skillet with spinach until wilted.
5. 5Finish with lime juice and cilantro. Serve straight from the pan.

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Ingredients

• 1.5 cups dry red lentils
• 1 medium yellow onion
• 4 cloves garlic
• 1 tbsp minced fresh ginger
• 1 14.5-oz can canned diced tomatoes
• 1 13.5-oz can light coconut milk
• 1.5 tbsp curry powder
• 1 tsp ground cumin
• 0.75 tsp turmeric
• 0.5 tsp paprika
• 2 tbsp olive oil
• 3 cups baby spinach
• 0.5 whole lemon
• 4 cups cooked white or brown rice
• 1 tsp salt

Steps

1. 1Rinse lentils. Heat oil; sauté onion 5–6 minutes until golden.
2. 2Add garlic, ginger, curry powder, cumin, turmeric, and paprika; cook 1 minute.
3. 3Stir in tomatoes, lentils, coconut milk, 2 cups water, and salt. Simmer 18–20 minutes until soft and creamy, stirring often.
4. 4Fold in spinach until wilted. Finish with lemon juice.
5. 5Serve over rice. Leftovers thicken beautifully for lunch.

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Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1.25 cups dry quinoa
• 2 medium bell pepper
• 1 medium yellow onion
• 2 cloves garlic
• 2 whole lime
• 3 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• 2 cups baby spinach
• 0.25 cup chopped fresh cilantro
• 1 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Cook quinoa; fluff and keep warm.
2. 2Slice chicken into strips. Toss with 1 tbsp oil, cumin, chili powder, paprika, salt, and pepper.
3. 3Sear chicken in a hot skillet 5–7 minutes until cooked; remove.
4. 4Add remaining oil, sliced peppers, and onion; cook 6–8 minutes until charred at edges. Add garlic 30 seconds.
5. 5Build bowls: quinoa, spinach, fajita veg, chicken, lime juice, and cilantro.

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Ingredients

• 1.5 lb raw shrimp, peeled
• 5 cloves garlic
• 2 whole lemon
• 6 cups baby spinach
• 1.5 cups cherry tomatoes
• 3 tbsp olive oil
• 0.75 tsp dried oregano
• 0.25 tsp red pepper flakes
• 3 cups cooked quinoa or rice
• 0.75 tsp salt
• 0.5 tsp black pepper

Steps

1. 1Pat shrimp dry; season with salt, pepper, and oregano.
2. 2Heat 2 tbsp oil in a large skillet over medium-high. Cook shrimp 2 minutes per side until pink; remove.
3. 3Add remaining oil, sliced garlic, and cherry tomatoes; cook 2–3 minutes until tomatoes soften.
4. 4Add spinach in handfuls until wilted. Return shrimp; add lemon zest and juice.
5. 5Finish with chili flakes. Serve over leftover quinoa or rice from earlier in the week.

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Ingredients

• 2 15-oz cans canned chickpeas
• 2 medium sweet potatoes
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium bell pepper
• 3 tbsp olive oil
• 1.5 tsp paprika
• 1.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.5 tsp chili powder
• 3 cups baby spinach
• 1 whole lemon
• 1 tsp salt
• 0.25 tsp black pepper

Steps

1. 1Preheat oven to 425°F. Cube sweet potatoes; wedge onion and slice pepper.
2. 2Toss vegetables and drained chickpeas with oil, minced garlic, paprika, cumin, cinnamon, chili powder, salt, and pepper. Spread on a sheet pan.
3. 3Roast 28–32 minutes, stirring once, until sweet potatoes are tender and edges caramelize.
4. 4Toss hot tray with spinach so it wilts from residual heat.
5. 5Finish with lemon juice. Serve as bowls or with leftover grains.

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