This Lemon Herb Quinoa with Toasted Hazelnuts is a vibrant and flavorful vegan dish. The nutty quinoa is infused with fresh herbs and a zesty lemon vinaigrette, then topped with crunchy toasted hazelnuts for added texture. It's perfect as a side dish or a light main course.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1/2 cup toasted hazelnuts, chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons fresh chives, chopped. 2 tablespoons fresh dill, chopped. Zest of 1 lemon. Juice of 1 lemon. 3 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper, to taste.

Instructions: Rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil. Add quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15-20 minutes or until all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. In a small bowl, whisk together lemon zest, lemon juice, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette. In a large bowl, combine cooked quinoa, toasted hazelnuts, chopped parsley, chives, and dill. Pour the vinaigrette over the quinoa mixture and toss to combine. Serve warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 20 minutes

This light and delicious chicken salad sandwich is made healthier by using Greek yogurt instead of mayo. It's perfect for a quick and nutritious meal.

Ingredients: 2 cups cooked chicken, diced. 1/2 cup Greek yogurt. 1/4 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup grapes, halved. 1/4 cup almonds, chopped. 1 tablespoon fresh lemon juice. Salt and pepper to taste. 4 whole wheat buns or bread slices. Lettuce leaves optional.

Instructions: In a bowl, combine diced chicken, Greek yogurt, chopped celery, chopped red onion, halved grapes, and chopped almonds. Add fresh lemon juice and mix well. Season with salt and pepper to taste, adjusting to your preference. Chill the chicken salad mixture in the refrigerator for at least 30 minutes to let the flavors meld. To assemble sandwiches, place a lettuce leaf on a bun or bread slice if desired. Spoon the chicken salad mixture onto the lettuce. Top with another bun or bread slice to create a sandwich. Serve immediately, and enjoy your light chicken salad sandwich!

Prep Time: 15 minutes

Cook Time: 0 minutes

This couscous salad is light and tasty, and it would be great as a meal on its own or as a side dish at a barbecue. A tangy dressing goes well with the fresh vegetables and herbs that are in it.

Ingredients: 1 cup couscous. 1 1/2 cups boiling water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 3 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Pour the boiling water over the couscous in a bowl that can handle heat. Wrap it up and set it aside for five minutes, or until the couscous soaks up all the water. Take a fork and fluff up the couscous. Then let it cool to room temperature. Put the couscous that has been cooled, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and Kalamata olives in a large bowl. Mix the lemon juice and olive oil in a small bowl with a whisk. Add pepper and salt to taste. Add the dressing to the couscous salad and mix everything together until it's well mixed. Put the couscous salad in the fridge for at least 30 minutes before you serve it. If you want, you can add more mint leaves to the top of the cold couscous salad before serving.

Prep Time: 15 minutes

Cook Time: 5 minutes

This Cherry Tomato Angel Hair with Shrimp and Basil is a light and flavorful seafood pasta dish that comes together quickly. The sweetness of cherry tomatoes pairs perfectly with the succulent shrimp and fragrant basil, creating a delicious meal that's perfect for any occasion.

Ingredients: 8 oz angel hair pasta. 1 lb shrimp, peeled and deveined. 2 cups cherry tomatoes, halved. 4 cloves garlic, minced. 1/4 cup fresh basil leaves, torn. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish optional.

Instructions: Follow the directions on the package to cook angel hair pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one to two minutes, until the garlic smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they turn pink and opaque. It will take about two minutes of cooking after adding the cherry tomatoes to the pan for them to start to soften. Add the cooked angel hair pasta and the torn basil leaves. Add pepper and salt to taste. Mix everything together and heat it all the way through. If you want, you can serve it hot with grated Parmesan cheese on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

A refreshing and healthy salad featuring grilled salmon, fresh dill, and a medley of vegetables. Perfect for a light and flavorful meal.

Ingredients: 2 salmon fillets. 2 tablespoons olive oil. Salt and pepper to taste. 4 cups mixed greens. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 2 tablespoons fresh dill, chopped. 1/4 cup feta cheese, crumbled. Lemon wedges for garnish.

Instructions: Preheat your grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 3-4 minutes per side or until it flakes easily with a fork. Remove the salmon from the grill and let it cool slightly. In a large salad bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and fresh dill. Flake the grilled salmon into bite-sized pieces and add it to the salad. Sprinkle the feta cheese over the top. Drizzle with your favorite salad dressing or a simple lemon vinaigrette. Toss the salad gently to combine all the ingredients. Garnish with lemon wedges. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Almond Pesto Zucchini Noodles are a tasty and light take on regular pasta. The homemade almond pesto gives the dish more depth and richness of flavor, while the zucchini noodles add a fresh and healthy base.

Ingredients: 3 medium zucchinis, spiralized. 1 cup fresh basil leaves. 1/3 cup almonds, toasted. 2 cloves garlic. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: In a food processor, combine basil, toasted almonds, garlic, and Parmesan cheese. Pulse until finely chopped. With the food processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper to taste. In a large skillet, heat olive oil over medium heat. Add spiralized zucchini noodles and saut for 2-3 minutes until just tender. Remove skillet from heat and toss zucchini noodles with almond pesto until well coated. Serve immediately, optionally garnished with additional grated Parmesan cheese and chopped almonds.

Prep Time: 15 minutes

Cook Time: 5 minutes

This gluten-free recipe is a light and flavorful dish that combines perfectly grilled salmon with the freshness of lemon and thyme. Served on a bed of cauliflower rice and accompanied by grilled zucchini, it's a healthy and satisfying meal for any occasion.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 2 teaspoons fresh thyme leaves. Salt and pepper to taste. 1 medium head of cauliflower, grated into rice-like texture. 2 zucchinis, sliced into thin rounds. 1 tablespoon olive oil for zucchini. 1/2 teaspoon garlic powder for zucchini. Lemon wedges for serving.

Instructions: Preheat your grill to medium-high heat. In a bowl, combine olive oil, lemon juice, fresh thyme leaves, salt, and pepper. Mix well. Place salmon fillets on a plate and brush the lemony thyme mixture evenly over both sides of the salmon fillets. Let them marinate for 10 minutes. While the salmon is marinating, heat a large skillet over medium heat and add the grated cauliflower. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden. Set aside. In a separate bowl, toss the zucchini rounds with olive oil and garlic powder. Grill the marinated salmon fillets for about 4-5 minutes per side or until they are cooked to your desired level of doneness. During the last 3 minutes of grilling the salmon, place the zucchini rounds on the grill and cook for about 1-2 minutes per side or until they have grill marks and are tender. Serve the grilled salmon on a bed of cauliflower rice and arrange the grilled zucchini alongside. Garnish with lemon wedges and additional fresh thyme leaves, if desired. Enjoy your gluten-free and delicious Lemony Thyme Grilled Salmon with Cauliflower Rice and Grilled Zucchini!

Prep Time: 15 minutes

Cook Time: 15 minutes