In a pot, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in almond milk, banana, honey, chia seeds, and cinnamon. Cook for an additional 5 minutes.

Serve warm, topped with additional banana slices if desired.

In a large pot, heat olive oil over medium heat. Add carrots, celery, and onion. Sauté for 5 minutes.

Add garlic and cook for another minute.

Stir in lentils, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Remove bay leaf and serve hot.

Preheat oven to 400°F (200°C).

On a baking sheet, arrange salmon fillets and surround with broccoli and bell peppers.

Drizzle with olive oil, and season with dill, salt, and pepper. Top with lemon slices.

Bake for 20-25 minutes, or until salmon is cooked through and vegetables are tender.