Grilled cod seasoned with a lime chili seasoning
Quinoa Crunch Salad Bowl
Greens mix tossed with chipotle vinaigrette and topped with quinoa tabbouleh, tomato cucumber salad, Kalamata olives, edamame avocado hummus, and smoked pepitas.
Butternut & Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Spicy Vegetarian Chili With Quaker® Oats
Grilled Salmon & Panzanella Salad
Fresh, Garden-Grown Gazpacho
A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Black Bean & Kale Taco
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.