How to make a healthy dinner

Quinoa salad with tuna and avocado

the ingredients

• One hundred grams of quinoa grains.
• Three tablespoons of olive oil.
• Lemon juice.
• A can of tuna drained from the oil.
• A peeled and sliced ​​avocado.
• Two hundred grams of cherry tomatoes, cut into halves.
• A bunch of watercress leaves.
• pinch of salt.
• A pinch of ground black pepper.

How to prepare

• Wash the quinoa grains, then filter them, place them in a deep pot, cover them with water, and leave them over medium heat until they boil, then reduce the temperature to cook for fifteen to twenty minutes, then drain them from the water and leave them aside.
• Add all the ingredients in a wide bowl, add the quinoa grains, season with salt and pepper, then stir them using a wooden spoon and serve immediately.

Moroccan vegetable soup

the ingredients

• Two tablespoons of canola oil.
• A large onion, finely chopped.
• Three sticks of finely chopped celery.
• Two cloves of finely chopped garlic.
• A pod of chopped red pepper.
• A tablespoon of tomato paste.
• Teaspoon ground cumin.
• A teaspoon of ground dry coriander.
• Half a teaspoon of turmeric.
• Three peeled and finely chopped tomatoes.
• A large potato, peeled and cut into medium cubes.
• A cup of chickpeas or boiled lentils.
• Eighty grams of chopped spinach.
• Lemon juice.
• Slices of lemon for serving.
• pinch of salt.
• liters of boiling water.

How to prepare

• Heat the vegetable oil in a large frying pan, add the onion, celery, and a pinch of salt, then cover the pot and leave it on low heat to cook for ten minutes, stirring from time to time.
• Add the garlic and red pepper and stir, then add the tomato sauce and spices and let it cook for an additional two minutes before adding the chopped tomatoes, potatoes, chickpeas and a liter of boiling water.
• Stir all the ingredients, cover the pot, and leave it to boil over low heat for thirty minutes until the potatoes are cooked and tender.
• Add spinach, lemon juice and a pinch of salt and stir the soup for a minute until the spinach wilts.
• Pour the soup into special soup bowls and garnish with a slice of fresh lemon.

Brown toast sandwiches

the ingredients

• Two slices of bran toast.
• Two tablespoons of ground chickpeas or low-fat labneh.
• Three slices of tomato.
• Leaves of watercress.
• pinch of salt.
• Pinch of black pepper.

How to prepare

• Roast the toast slices using a toaster or a non-stick frying pan. Preheat the pan and flip the toast slices on both sides until they become crispy.
• Spread the toast with a layer of hummus or labneh, then put arugula leaves on top, then tomato slices.
• Season with a light pinch of salt and pepper and serve immediately.

Strawberry yogurt

the ingredients

• Half a cup of fat-free yogurt.
• A tablespoon of honey.
• A tablespoon of white balsamic vinegar.
• A cup of fresh strawberry pieces.
• Fresh mint leaves for garnish.

How to prepare

• Mix the amount of milk with a spoonful of honey and balsamic vinegar, add the fresh strawberry pieces, stir them all, then pour them into a serving dish, decorate them with mint leaves, and eat them immediately.

Labneh sandwich

the ingredients

• A sprinkle of dry mint - as desired.
• A quarter cup of fat-free labneh.
• A tomato cut into slices.
• A piece of spaghetti cucumber.
• A tablespoon of chopped green olives (seedless).
• A quarter cup of green mint leaves.
• A few pieces of brown bread or oat bread.
• Two tablespoons of thyme.
• Half a tablespoon of olive oil.

How to prepare

• Spread the labneh on the loaf of bread.
• Place the vegetables on top of the labneh, then place the mint leaves on top.
• Sprinkle thyme over the mint leaves, then drizzle a little olive oil.
• Wrap the sandwich well and serve it with tea, juice, cucumber slices, or carrots.

Grilled cheese with avocado

the ingredients

• Two thick slices of white cheddar cheese.
• Half an avocado, peeled and cut into thin slices.
• Two thin slices of seeded tomatoes.
• A pinch of salt and pepper - as desired.
• Two slices of mixed grain bread.
• A little oil for greasing.

How to prepare

• Place cheddar cheese on two slices of bread, then place two slices of tomato on each one.
• Place the avocado slices on top of the tomato slices, then sprinkle the slices with salt and black pepper.
• Cover the ingredients with the remaining two slices, then brush the outer layer of the sandwiches with olive oil.
• Heat a panini grill or a wide frying pan, then toast the sandwiches for one to two minutes on each side until they are well toasted and the cheese melts.
• Cut the two sandwiches in half and serve them with french fries.

Stir-fried broccoli

the ingredients

• A teaspoon of toasted pine nuts.
• A teaspoon of olive oil.
• Two hundred grams of broccoli.
• Two tablespoons of crumbled goat cheese.
• Four sun-dried tomatoes, drained and cut into slices.
• A teaspoon of red grape vinegar.
• One and a half tablespoons of water.

How to prepare

• Heat the oil in a suitable pot over medium to high heat, then sauté the broccoli florets.
• Continue stirring for two minutes until the broccoli florets are coated with oil, become tender, and begin to brown.
• Add water gently to the broccoli to avoid burns from the heat of the water, then cover the pot tightly.
• Leave the broccoli on medium heat until the water evaporates completely and the broccoli becomes tender.
• Place the broccoli in a suitable serving dish, then add the pine nuts and season with salt and black pepper.
• Distribute goat cheese and sun-dried tomatoes over the broccoli.
• Drizzle vinegar and olive oil on top and serve the broccoli.

Buffalo mozzarella sandwiches

the ingredients

• Two tablespoons of balsamic vinegar.
• Four pieces of buffalo mozzarella cheese, cut into slices.
• Half a cup of dried tomatoes.
• Two tablespoons of olive oil.
• A few fresh basil leaves.
• A few loaves of American baguette bread or any desired type.

How to prepare

• Cut the bread into thick slices, then put a little olive oil and balsamic vinegar on top of each bread.
• Place the mozzarella slices on top of the bread, then add the dried tomatoes and basil.
• Cover the ingredients with the second slice of bread.
• Heat the panini grill, grill the sandwich on both sides, and serve it hot with french fries.