Mexican Quinoa Chili

I made this at the beach last summer.  It is tasty and my kids will eat it, so that's a plus.
https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Thai Crunch Salad

This salad was my favorite at the "Favorite Foods" Christmas dinner 2016.  I add cooked quinoa and whole peanuts and sometimes cooked chicken to make it a meal salad.
Link to original blogger https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html

For the Thai Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2-1/2 tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves

For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 small English cucumber, halved lengthwise, seeded (or it makes the salad too watery) and thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Lasagna Soup (vegetarian)

This seemed easier to make than lasagna, and maybe tastier too.

1 yellow onion, diced
1/4 tsp salt
4 garlic cloves, diced
1 tbsp oregano
1 zucchini, cubed
5-10 mushrooms, sliced
28 oz of diced tomatoes and/or pasta sauce (I used 1 can of tomatoes and about 1/2 jar of pasta sauce)
5 c. chicken broth
 4 lasagna noodles, broken into 2 inch pieces
2 c.  shredded mozzarella cheese
 ground turkey or beef (optional)

Spray the bottom of a soup pot with cooking oil. Saute onion and salt in pan until soft. Add garlic and cook another 1-2 minutes. Add zucchini and mushrooms and drizzle with 2 T of olive oil. Add oregano and cook on medium heat until vegetables are soft. Add tomato products and broth, bring to a simmer. Add pieces of pasta, cook 10 minutes until soft. Mix in cheese until melted. Serve.

If you want to add meat, I'd add it with the garlic and cook until browned, before you add the vegetables.