To prepare Quinoa Salad, cook the quinoa by combining 1 cup of rinsed quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Fluff with a fork and let cool. Mix cooled quinoa with cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta. Dress with lemon juice, olive oil, salt, and pepper.

For the Chickpea Wrap, mash chickpeas and avocado in a bowl. Stir in tahini, lemon juice, salt, and pepper. Spread the mixture on a whole wheat wrap, add mixed greens, cucumbers, and tomatoes, then roll tightly and slice in half.

To make Veggie Stir-Fry, heat olive oil in a skillet over medium-high heat. Add mixed vegetables and stir-fry for 5-7 minutes. Stir in soy sauce, ginger, and garlic, cooking for an additional 2 minutes. Serve over brown rice or quinoa.