Moroccan-Spiced Tomato and Chickpea Stew

Peel 3 medium carrots and slice them into large 1-inch thick rounds. Slice 2 medium zucchini into thick 1-inch half-moons. Finely chop 1 large yellow onion and mince 4 garlic cloves.

In a medium saucepan, combine 3 cups dry white quinoa with 6 cups water and 1/2 tsp salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Pat dry 3.5 lb raw boneless skinless chicken breasts and toss them with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp ground cumin, and 1/2 tsp smoked paprika. In a separate bowl, toss 3.5 lb raw large shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika.

Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add the chopped yellow onion and cook for 5 minutes until soft. Add the minced garlic, 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp ground cinnamon, stirring constantly for 1 minute to toast the spices without burning them.

Stir in 30 oz canned chickpeas (drained and rinsed), 28 oz canned diced tomatoes, 2 cups vegetable broth, and the large carrot chunks. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Add the large zucchini chunks, cover, and simmer for an additional 10 minutes until the vegetables are tender.

While the stew simmers, preheat your outdoor grill to medium-high heat. Grill the chicken breasts for 6 to 8 minutes per side until the internal temperature reaches 165°F. Grill the shrimp for 2 to 3 minutes per side until pink and opaque. Remove both from the grill and let rest for 5 minutes.

To assemble tonight's 3 servings: Spoon 1 cup of cooked quinoa into each of 3 bowls. Ladle 1.5 cups of the warm chickpea and tomato stew over each bowl. Slice 0.35 lb of the grilled chicken to top one bowl (for your husband), and top another bowl with 0.35 lb of the grilled shrimp (for you). Portion the remaining 0.35 lb of protein as desired for your toddler's serving.

Allow all remaining cooked components to cool completely. Portion and store 2 lb of cooked chicken, 2 lb of cooked shrimp, and 6 cups of cooked quinoa in separate airtight containers in the refrigerator for Days 2, 3, 4, and 5.