🥑 🍤 💚 4 wholesome lunches to get you through the working process. Your diet is important for your effectiveness while completing your tasks.
🥗 These recipes will take your daily routine to a whole new level. The list comes from avocado salad to quinoa and chickpea salads. Note that seafood is good for your brain work! We have shrimp salad here too. 😉 Therefore, those will beastly fit in someone who has a veggie lifestyle.
P.S. quinoa is considered to be a super food having lots of benefits.
It is gluten free and high in protein. The best ingredient for your lunch time.
So, which one you will be making first? Comment below to see your lunch preferences.
For the easy and quick recipes below: 👇
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🔥 After lunch, do not hesitate, just pick the recipes from here: https://youtu.be/yPCKaKOmatA
⏱ 00:00 – Shrimp and Avocado Salad
⏱ 01:30 – Quinoa with Veggies
⏱ 03:23 – Chickpea Salad
⏱ 04:30 – Pesto Quinoa Salad
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#cooking #lunch #healthy
The Recipes:
SHRIMP AND AVOCADO SALAD / 340 kcal
INGREDIENTS
Olive oil 2 tbsp
Shrimps 10
Black pepper
Salt
Lemon zest 1 tsp
Paprika
Olive oil 2 tbsp
Lemon juice
Cucumber 1
Red / yellow bell peppers 2
Cherry tomatoes 5
Lettuce ½ bunch
Avocado 1
Carrot 1
PREPARATION
Fry the shrimps.
For the dressing mix the black pepper, salt, lemon zest, paprika, olive oil and lemon juice.
Soak the shrimps in the dressing.
Meanwhile, place the cut veggies in a large bowl.
Add the shrimps with the dressing on top and stir.
Bon appetit!
QUINOA WITH VEGGIES / 270 kcal
INGREDIENTS
Water 500 ml
Salt
Quinoa 200 g
Olive oil 2 tbsp
Onion 1
Salt
Black pepper
Spinach ½ bunch
Carrot 1
Red bell pepper 1
Salt
Lemon juice
Radish 40 g
Almonds
Parmesan
PREPARATION
Cook the quinoa in salted water.
Fry the onion with spinach, season with the salt and black pepper.
Fry the chopped carrot, red bell pepper, season with the salt.
Serve the veggies with the quinoa, pour some lemon juice on top.
Add the cut radish, sprinkle the almonds and parmesan.
Bon appetit!
CHICKPEA SALAD / 250 kcal
INGREDIENTS
Lettuce ½ bunch
Cherry tomatoes 6
Cucumber 1
Chickpeas 200 g
Pitted olives 100 g
Parsley ¼ bunch
Tahini sauce 100 g
Olive oil 2 tbsp
Salt
Black pepper
Lemon juice
Sesame seeds
PREPARATION
Cut the lettuce and place in a large bowl.
Add the chopped cherry tomatoes, cucumber, chickpeas and olives.
Sprinkle the cut parsley, pour the tahini sauce and olive oil.
Season with the salt and black pepper, squeeze ½ lemon, stir.
Top with the sesame seeds and serve!
PESTO QUINOA SALAD / 320 kcal
INGREDIENTS
Spinach ½ bunch
Quinoa 200 g
Green pea 100 g
Pesto 100 g
Parmesan 30 g
Parsley ¼ bunch
Olive oil 2 tbsp
PREPARATION
Place the cut spinach in a large bowl, add the pre-cooked quinoa, green pea, pesto sauce,
shredded parmesan and cut parsley.
Pour the olive oil and mix.
Enjoy!
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