5. Quinoa Salad
Quinoa is a beloved food item (considered a grain but technically a seed) among vegetarians and other health-conscious people, and with good reason. It’s rich in nutrients, high in protein and full of healthy fats. It’s also easy to cook. Try this Greek Quinoa Salad from With Style and Grace, and you’re sure to come up with your own vegetable and flavor variations.
Hummus and other bean dips aren’t just for snacking. They’re great as spreads added to sandwiches and quesadillas or just spread on a tortilla or pita with some vegetables for a quick lunch. Mark Bittman’s version is quick, easy and delicious, and ripe for the addition of other flavors like roasted garlic, roasted red peppers or olives.
7. Vegetable Soup
My favorite go-to all-winter-long vegetable soup is pasta fagioli, an Italian soup full of veggies, beans and pasta. (Like the stuff they serve at Olive Garden, only way tastier.) This version from Little Ferraro Kitchen is pretty close to what I do (though I don’t usually have Parmesan rind to put in mine) and it’s a great base for a lot of different kinds of soups. Or don’t make it so thin and just eat it like pasta. Either way.
8. Bean Salad
Here come the beans again. There’s a reason they’re such a staple of vegetarian diets, because you can do so many things with them and they’re super healthy. While the term “bean salad” might make you think of picnic potluck productions made with tons of canned beans, why not go beyond the basics with something like the Black Bean Salad from Once Upon a Chef, which includes fresh corn, bell peppers, cilantro and avocado. Add brown rice for an even heartier salad that can double as a burrito filling.