Healthy Lunch recipes

1. Mediterranean Quinoa Salad:

**Ingredients:**

•      - 1 cup quinoa, cooked and cooled
•      - 1 cup cherry tomatoes, halved
•      - 1 cucumber, diced
•      - 1/2 cup Kalamata olives, pitted and sliced
•      - 1/2 cup crumbled feta cheese
•      - 1/4 cup fresh basil, chopped
•      - 2 tablespoons extra-virgin olive oil
•      - Juice of 1 lemon
•      - Salt and pepper to taste

   - **Instructions:**

     1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh basil.

     2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

     3. Drizzle the dressing over the salad and toss gently to combine. Chill before serving. This Mediterranean Quinoa Salad is a delightful journey to the Greek islands!

2. Teriyaki Chicken and Broccoli Stir-Fry:

**Ingredients:**

•      - 2 boneless, skinless chicken breasts, sliced
•      - 2 cups broccoli florets
•      - 1/4 cup low-sodium teriyaki sauce
•      - 2 cups cooked jasmine rice
•      - Sesame seeds and chopped green onions for garnish (optional)

 **Instructions:**

     1. In a large skillet, cook sliced chicken until browned and cooked through.

     2. Add broccoli to the skillet and stir-fry for a few minutes until tender.

     3. Pour teriyaki sauce over the chicken and broccoli, stirring to coat evenly.

     4. Serve the teriyaki chicken and broccoli over a bed of cooked jasmine rice. Garnish with sesame seeds and green onions for an extra flourish. Your Teriyaki Chicken and Broccoli Stir-Fry is a symphony of Asian flavors!

3. Avocado and Black Bean Wrap:

 - **Ingredients:*

•      - 2 whole-wheat tortillas
•      - 1 ripe avocado, sliced
•      - 1 can (15 oz) black beans, drained and rinsed
•      - 1/2 cup fresh salsa
•      - Juice of 1 lime

   - **Instructions:**

     1. Lay out the whole-wheat tortillas and divide the avocado slices, black beans, and fresh salsa evenly between them.

     2. Drizzle lime juice over the fillings.

     3. Roll up the tortillas, tucking in the sides as you go. Slice in half and enjoy your Avocado and Black Bean Wrap, a wholesome handheld sensation!

4. Roasted Veggie and Hummus Sandwich:

   - **Ingredients:**

•      - 4 slices of whole-grain bread
•      - 1 red bell pepper, roasted and sliced
•      - 1 zucchini, roasted and sliced
•      - 1 small eggplant, roasted and sliced
•      - 1/2 cup hummus

   - **Instructions:**

     1. Spread hummus evenly on each slice of whole-grain bread.
     2. Layer the roasted red bell pepper, zucchini, and eggplant slices on two of the bread slices.
     3. Top with the remaining slices of bread.
     4. Slice in half, and your Roasted Veggie and Hummus Sandwich is ready to delight your taste buds!

5. Thai-Inspired Quinoa Bowl:

**Ingredients:**

•      - 1 cup quinoa, cooked
•      - 1 cup mixed vegetables (bell peppers, snap peas, carrots), sautéed
•      - 2 boneless, skinless chicken breasts, grilled and sliced
•      - 1/4 cup peanut sauce
•      - Chopped peanuts and fresh cilantro for garnish (optional)

   - **Instructions:**

     1. In a bowl, layer cooked quinoa, sautéed mixed vegetables, and grilled chicken.

     2. Drizzle with peanut sauce.

     3. Garnish with chopped peanuts and fresh cilantro for an extra burst of flavor.

     4. Your Thai-Inspired Quinoa Bowl is a culinary journey to Thailand, right on your plate!