During a long workweek, many of us often wonder what dinner ideas could be both quick and healthy. For dinner, it is recommended to consume light dishes that are easy for the body to digest and process without overburdening it. Here are some light and healthy recipes:
Quinoa Salad with Chickpeas and Fresh Vegetables
Ingredients:
- 200 g cooked quinoa
- 1 small can of beans
- 1 small can of chickpeas
- 1 cucumber
- A few cherry tomatoes
- 10 pitted olives
- A few sprigs of parsley
- 2 red bell peppers
- 1 red onion
For the dressing:
- 5 tbsp olive oil
- 2 cloves of minced garlic
- 3 tbsp balsamic vinegar
- Salt and black pepper to taste
- A pinch of dried oregano
Preparation:
Cook the quinoa according to the package instructions, then drain and place it in a suitable bowl. Add the drained and rinsed beans and chickpeas. Finely chop the onion and parsley. Slice the tomatoes in half, and dice the peppers and cucumber as you would for a salad. Add the olives and crumbled cheese. Prepare the dressing, season the salad, and serve.
Eggs with Zucchini and Avocado
Ingredients:
- 2 tbsp olive oil
- 1 large zucchini
- 2 eggs
- ½ avocado
- Paprika
- Salt and black pepper to taste
Preparation:
Preheat the oven to 190°C (375°F).
Wash and trim the ends of the zucchini, then grate it.
In an oven-safe skillet, heat the olive oil over medium heat. Sauté the zucchini “noodles” for 3-4 minutes.
Form two nests from the sautéed zucchini in the skillet, and crack an egg into the center of each nest.
Season with salt and black pepper, and bake in the preheated oven for 3-5 minutes, or until the egg whites are set.
Remove from the oven, transfer the nests to a plate, garnish with avocado slices, and sprinkle with paprika.
Oven-Baked Salmon with Asparagus
Ingredients:
- 400 g salmon
- 0 asparagus spears
- 3 cloves garlic
- ½ lemon
- ½ cup white wine
- 40 g butter
- ⅓ tsp black pepper
Preparation:
Wash and thoroughly dry the salmon, then season it generously with salt and black pepper.
Place a sheet of baking paper in a small baking tray, arrange the seasoned salmon, and add the asparagus. Sprinkle with salt.
Distribute the butter over both the salmon and asparagus.
Add the lemon juice and white wine, then bake in a preheated oven for about 10-12 minutes. Be careful not to overcook the fish, as it will lose its flavor.
Once done, garnish the salmon with freshly chopped parsley before serving.
Pasta with Canned Tuna
Servings: 2
Ingredients:
- ½ package of pasta
- 1 can of tuna
- tsp grated lemon zest
- 3-4 sprigs of finely chopped parsley
- 3 tbsp olive oil
- 4-5 cloves of garlic
- 1-2 pinches of paprika
- 1-2 pinches of black pepper
- Salt to taste
Preparation:
Cook the pasta according to the package instructions. Drain, reserving ½ cup of the cooking water.
In a separate pan, heat the olive oil and sauté the garlic and paprika briefly, stirring frequently.
Add the tuna and lemon zest. Season with 1 tsp of salt and black pepper to taste.
Toss in the drained pasta, add the reserved cooking water, and cook over low heat until the sauce thickens slightly—about 2 minutes.
Sprinkle with chopped parsley and serve.
We hope you enjoy the healthy and quick dinner you’ve chosen from our suggestions. We wish you a good appetite!
