1. Rinse 300g dry quinoa under cold water for 60 seconds. Add to a large pot with 600ml cold water and 150g certified gluten-free oats. Bring to a boil, reduce to low, cover and simmer 15 minutes until all liquid is absorbed. Rest covered 5 minutes.

2. In a second pot, add 200g dry split peas and 600ml cold water. Bring to a boil, reduce to a steady simmer, cook uncovered 25 to 30 minutes stirring occasionally until half the peas break down into a thick creamy mass. Drain any excess water.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add carrots and mushrooms, cook 5 to 6 minutes. Add broccoli and zucchini, cook 4 more minutes. Add spinach or kale, stir until wilted, about 90 seconds. Season with salt, garlic powder, cumin, and turmeric.

4. In your largest bowl, combine the quinoa-oat base, split peas, sautéed vegetables, and drained chickpeas. Fold together gently until fully combined. Add 1 tablespoon lemon juice and taste for salt. If adding eggs, scramble in the empty skillet and fold into the warm mixture.

5. Cool for 15 minutes at room temperature. Weigh and divide into 8 to 10 equal portions. Spoon into airtight meal prep containers. Refrigerate covered for up to 5 days or freeze individual portions for up to 3 months.