1. Preheat oven to 200°C.
2. Cook the quinoa according to package instructions (approx. 15 min).
3. Chop all vegetables, drizzle with olive oil + herbs, divide among 2 oven dishes, roast for 20-25 min.
4. Meanwhile, fry chickpeas or prepare eggs.
5. Divide quinoa, roasted vegetables, protein and cheese among 5 meal prep containers.
6. Sprinkle pumpkin seeds over top.
7. Prepare dressing separately and store in 5 small bottles (add before eating — prevents soggy salad).

Quinoa and chickpeas together provide ~25 g of protein per lunch. The varied vegetables provide fibre. Tahini provides calcium and magnesium. Pumpkin seeds add zinc. Preparing once a week saves time and hassle all week.

Tips & variations

• Vegan: use chickpeas instead of eggs/feta
• For athletes: add grilled chicken or salmon
• Variation: replace quinoa with brown rice or bulgur
• Store for up to 5 days in the refrigerator