Yes, chef! Meal prepping can be a great way to save time and ensure you have healthy meals throughout the week. One great recipe to try is a quinoa salad with roasted vegetables and a lemon vinaigrette. Here's the recipe: Ingredients: - 1 cup quinoa - 2 cups water - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, chopped - 1 red onion, chopped - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup chopped parsley - 1/4 cup chopped cilantro For the vinaigrette: - Juice of 1 lemon - 1/4 cup olive oil - 1 teaspoon honey - Salt and pepper to taste Instructions: 1. Preheat the oven to 400°F (200°C). 2. Rinse the quinoa in cold water and drain. In a medium saucepan, bring the water to a boil, then stir in the quinoa. Reduce the heat to low and cover the pan. Cook for about 15 minutes, or until the water is absorbed and the quinoa is tender. 3. While the quinoa is cooking, toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, or until the vegetables are tender and lightly browned. 4. In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette. 5. In a large bowl, combine the cooked quinoa, roasted vegetables, parsley, cilantro, and vinaigrette. Toss well to combine. 6. Divide the quinoa salad into individual meal prep containers and refrigerate until ready to eat. Note: This recipe is gluten-free and vegan. However, if you have any allergies or dietary restrictions, please double-check the ingredients and adjust accordingly.