Salads, little casseroles, skewers, creams, rolls, and a ton of other ideas to fill your menus with healthy recipes that, besides, are really delicious.
Combine these healthy recipes and put together complete menus for lunch or dinner.
We all know the importance of a healthy diet. However we know how difficult it can be to follow it due to lack of time (sometimes of desire) or ideas.
So as not to end up falling into the same meals and getting bored, we have made a selection of healthy recipes that, in turn, are easy to prepare.
This way you can choose the best ideas for your healthy lunches or dinners and, why not, combine them using your creativity to create complete menus, healthy and above all easy to make!
Here’s The List of “27+ Simple Healthy Lunch Ideas.”
1) Quinoa with crudités
| Ingredient | Quantity |
|---|---|
| Quinoa | 150 g |
| Purple onion (chopped) | 1 |
| Celery stalk | 1 |
| Carrot (cubed) | 1 |
| Yellow pepper (cubed) | 1/2 |
| Red pepper (cubed) | 1/2 |
| Italian green pepper (cubed) | 1 |
| Fresh herbs (very finely chopped) | To taste |
| Olive oil | To taste |
| Pepper | To taste |
| Salt | To taste |
Step-by-Step Instructions:
- Wash the quinoa and drain it well. Put a pot on the heat with double the amount of salted water than quinoa, and heat it until it comes to a boil.
- Add the quinoa and cook it over medium heat and covered for 20 minutes; check that it is not hard, and, if so, prolong the cooking for a few more minutes. Pass it to a colander and let it dry well from the cooking water.
- Pass the quinoa to a salad bowl, add the carrot, the peppers, the onion and the celery, and season with salt and pepper.
- Drizzle with a splash of oil, sprinkle with the herbs and stir carefully; serve immediately.
2) Macaroni with prawns
| Ingredient | Quantity |
|---|---|
| Macaroni | 300 g |
| Leek (cut) | 1 |
| Zucchini (cut into cubes) | 1 |
| Cooked and peeled prawns | 400 g |
| Oat cream for cooking | 300 ml |
| Dried oregano | 1 teaspoon |
| Grated emmental cheese | 100 g |
| Oregano | To taste |
| Pink pepper | To taste |
| Olive oil | To taste |
| Salt | To taste |
STEP BY STEP INSTRUCTIONS:
- Preheat the oven to 200 ºC. Fry the leek for 3 minutes. Add the zucchini, season and sauté for 5 minutes. Add the prawns and fry for one minute.
- Add the oat cream and the dried oregano, and mix. Continue cooking for 2 minutes, then remove.
- Bring plenty of salted water to a boil in a pot. Add the macaroni and cook them for the time indicated on the package.
- Mix the macaroni with the sauce and place it in a baking dish. Cover with the cheese and gratin in the oven.
- Sprinkle them with the lightly crushed pink pepper and the fresh oregano, washed and chopped, and serve.
3) Cucumbers stuffed with rice salad
| Ingredient | Quantity |
|---|---|
| Cucumbers | 2 |
| Long-grain rice | 200 g |
| Carrots (chopped) | 2 |
| Tuna | 1 small 80 g can |
| Pitted green olives | 4 tablespoons |
| Sweet corn | 50 g |
| Arugula leaves | To taste |
| Sherry vinegar | 2 tablespoons |
| Olive oil (chopped) | 5 tablespoons |
| Pepper | To taste |
| Salt | To taste |
Step-by-Step Instructions:
- Cook the rice in salted water for 16 minutes. Drain it and refresh it with cold water.
- Peel the cucumbers and cut them in half, lengthwise. Hollow them out slightly with a teaspoon.
- Chop the pulp and mix it with the rice, the drained tuna, the carrots and the olives.
- Prepare a vinaigrette by beating the oil with the sherry vinegar and a pinch of salt and pepper.
- Dress the previously prepared mixture with it and fill the cucumber boats.
4) Green beans with potato and cuttlefish
| Ingredient | Quantity |
|---|---|
| Cuttlefish | 200 g |
| Green beans (chopped) | 200 g |
| Potatoes (chopped) | 200 g |
| Garlic clove (sliced) | 1 |
| Parsley | To taste |
| Olive oil | To taste |
| Pepper | To taste |
| Salt | To taste |
Step-by-Step Instructions:
- Cook the potatoes in salted water for 5 minutes. Add the green beans, continue cooking for 10 minutes, and drain both.
- Clean the cuttlefish, wash it, dry it, and chop it. Also, wash the parsley and chop it finely.
- Heat 4 tablespoons of oil in a non-stick pan, add the garlic, and brown it for 1 minute.
Here’s the Remaining Recipes List
5. Canned Sardine Toast with Lemon and Dill (gluten-free bread optional) 6. Beet and Goat Cheese Salad with Walnuts 7. Egg and Black Bean Breakfast Burrito (eaten for lunch) 8. Leftover Chicken Noodle Soup (gluten-free noodles optional) 9. Tuna and Chickpea Lettuce Wraps 10. Cottage Cheese Stuffed Tomato with Black Pepper 11. Smoked Turkey and Pickle Roll-Ups (with mustard) 12. Quinoa and Black Bean Stuffed Sweet Potato 13. Leftover Beef and Broccoli (no rice, extra veggies) 14. Apple, Cheddar, and Turkey Skewers 15. Frozen Edamame (shelled) with Sea Salt and Brown Rice 16. Shrimp and Avocado Salad with Lime Juice 17. Leftover Veggie Frittata (cold or warm) 18. Cucumber and Cream Cheese Sandwiches (thin sliced) 19. Pesto Pasta Salad with Cherry Tomatoes and Mozzarella (gluten-free pasta) 20. Leftover Moroccan Chickpea Stew 21. Turkey and Swiss Roll-Ups with Mustard Dip 22. Radish and Butter on Gluten-Free Toast 23. Leftover Baked Salmon with Lemon and Dill 24. Greek Yogurt Chicken Salad Stuffed Peppers 25. Canned Hearts of Palm and Avocado Bowl 26. Leftover Turkey Meatballs with Marinara and Zoodles 27. Cottage Cheese and Peach Bowl with Cinnamon 28. Leftover Coconut Lentil Curry with Cauliflower Rice 29. Egg Drop Soup (with chicken broth and spinach) 30. Tuna, White Bean, and Red Onion Salad
Conclusion
This way you can choose the best ideas for your healthy lunches or dinners and, why not, combine them using your creativity to create complete menus, healthy and above all easy to make!