This quinoa salad combines beans, tomatoes, bell pepper, corn, onion, cilantro, tahini, lemon, and cumin. It makes six prep-ahead lunches and keeps well in the fridge for most of the week.

This vegan gado-gado combines tofu, tempeh, cooked vegetables, raw vegetables, peanut sauce, and lontong. It serves two and makes a colorful Indonesian-style meal for lunch or dinner.

These vegan brownies use toasted quinoa flour, cocoa powder, sweet potato puree, flax eggs, maple syrup, and chocolate chips. They are gluten-free, fudgy, and different from regular brownies because they use quinoa instead of wheat flour.