I often dind it challenging to find a good and healthy recipe, that is nutritions but yet easy and quick to prepare. Well, if yoi are like me, then teh next recipes should definitey help.

Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup cooked quinoa
• Assorted vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh herbs (e.g., basil, parsley) for garnish

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss the vegetables with olive oil, salt, and pepper. Roast them in the oven for 20-25 minutes until tender.
• In a bowl, combine the cooked quinoa, roasted vegetables, balsamic vinegar, and herbs.
• Season with additional salt and pepper if desired. Serve chilled or at room temperature.

Baked Salmon with Lemon and Dill

Ingredients:

• 2 salmon fillets
• Juice of 1 lemon
• 1 tablespoon olive oil
• Fresh dill, chopped
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C).
• Place the salmon fillets on a baking sheet lined with parchment paper.
• Drizzle the fillets with lemon juice and olive oil.
• Sprinkle with fresh dill, salt, and pepper.
• Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
• Serve with steamed vegetables or a side salad.

Zucchini Noodles with Pesto

Ingredients:

• 2-3 medium zucchini
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 2 cloves garlic
• ¼ cup grated Parmesan cheese (optional)
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

• Use a spiralizer or vegetable peeler to create zucchini noodles.
• In a food processor, combine the basil, pine nuts, garlic, and Parmesan cheese.
• While the food processor is running, drizzle in the olive oil until the pesto is smooth and well blended.
• Season with salt and pepper to taste.
• Toss the zucchini noodles with the pesto and serve raw or lightly sautéed.

Greek Salad

Ingredients:

• 2 medium tomatoes, diced
• 1 cucumber, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives
• ¼ cup crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh oregano for garnish

Instructions:

• In a large bowl, combine the tomatoes, cucumber, red onion, olives, and feta cheese.
• Drizzle with olive oil and lemon juice.
• Season with salt and pepper.
• Toss to combine all the ingredients.
• Garnish with fresh oregano and serve chilled.

Lentil Soup

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• In a large pot, sauté the onion, carrots, celery, and garlic until softened.
• Add the lentils, vegetable broth, bay leaf, cumin, and paprika.
• Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes