Polenta is a meal made from dried corn and makes a very hearty and economical dish that can be flavoured with all manner of herbs and vegetables. 
You can make the polenta a day ahead and cook it close to serving time. I prefer to make my own tomato salsa but if you're pressed for time, buy a good quality salsa to serve with the polenta. 

Quinoa (pronounced keen-wah) is a very nutritious gluten-free seed "grain" that originated with the Aztecs. It is a starchy carbohydrate food that supplies some minerals as well and about the same amount of protein as couscous when prepared.
I love the nutty texture and versatility of quinoa and serve it often in the form of a salad or to accompany a hearty casserole.  
​Always rinse quinoa in a sieve under running cold water before cooking to remove slightly bitter compounds it contains when unwashed. 

​When you choose to be a vegetarian or if you are including vegetarian meals in your diet, it is important to eat enough protein. Some people become vegetarian by just omitting meat, poultry and fish without replacing them with vegetarian sources of protein. Chickpeas and other legumes are a good vegetarian option and when combined with a grain food such as bread, rice or pasta, make a "complete" protein or one containing all the essential amino acids. These patties are a vegetarian version of Thai fish cakes and have the added bonus of providing good dietary fibre which is great for improving elimination and also helps to reduce high blood cholesterol. Serve with sweet chilli sauce if you like.