#lightlunch

A tasty and healthy salad with pomegranate seeds, pearl barley, and an astringent pomegranate vinaigrette that is based on Egyptian food. This salad is great for a light lunch or as a side dish because it has a nice mix of tastes and textures.

Ingredients: 1 cup pearl barley. 2 cups water. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh parsley leaves. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup chopped cucumber. 1/4 cup chopped tomatoes. 2 tablespoons extra-virgin olive oil. 2 tablespoons pomegranate molasses. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Rinse the pearl barley under cold water and drain. In a medium saucepan, combine the rinsed barley and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until the barley is tender but still slightly chewy. Drain any excess water and let it cool. In a large bowl, combine the cooked barley, pomegranate seeds, fresh mint, fresh parsley, red onion, feta cheese, cucumber, and tomatoes. In a small bowl, whisk together the extra-virgin olive oil, pomegranate molasses, and lemon juice to make the vinaigrette. Season with salt and pepper to taste. Drizzle the pomegranate vinaigrette over the salad and toss everything together to coat evenly. Serve the Egyptian Barley Salad with Pomegranate Vinaigrette chilled or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This quinoa salad is healthy and refreshing, with cherry tomatoes, avocado, and a lemon tahini dressing that is zingy. That is why this salad is great for a light lunch or as a side dish. It is full of protein, fiber, and healthy fats.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup toasted almonds, chopped. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, cilantro, and toasted almonds. In a small bowl, whisk together the Lemon Tahini Dressing ingredients. Pour the dressing over the salad and toss gently to coat all ingredients. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional cilantro and almonds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan sandwich bursts with the flavors of summer squash, tangy sun-dried tomatoes, and creamy herbed ricotta. It's perfect for a light lunch or dinner, especially on warm days when you crave something fresh and satisfying.

Ingredients: 1 large summer squash, thinly sliced lengthwise. 1 cup sun-dried tomatoes, rehydrated and chopped. 1 cup vegan ricotta cheese. 2 tablespoons chopped fresh herbs such as basil, parsley, and thyme. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon red pepper flakes. Salt and pepper to taste. 4 slices whole grain bread. Handful of arugula leaves. Optional: additional olive oil for grilling.

Instructions: Chop the sun-dried tomatoes and put them in a small bowl. Add the vegan ricotta cheese, chopped fresh herbs, minced garlic, olive oil, red pepper flakes, salt, and pepper. Put away. Set a skillet or grill pan over medium-high heat to get it hot. If you want, you can brush some olive oil on the sliced summer squash to keep it from sticking. Grill the summer squash slices for two to three minutes on each side, or until they are soft and have grill marks. Toast the whole grain bread until it turns a light golden color. On one side of each slice of bread, spread a lot of the herb-flavored ricotta mixture. Cover two pieces of bread with ricotta mixture. Place grilled summer squash slices on top of the butter. Add some arugula leaves to the top of the summer squash. To make sandwiches, put the last few slices of bread on top. Cut each sandwich in half across the middle, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Bruschetta Chicken Pasta Salad combines the flavors of classic bruschetta with tender grilled chicken and pasta for a refreshing and satisfying meal. It's perfect for summer gatherings, potlucks, or as a light lunch or dinner option.

Ingredients: 8 ounces penne pasta. 2 chicken breasts, grilled and diced. 2 cups cherry tomatoes, halved. 1/2 cup fresh basil leaves, chopped. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup balsamic vinegar. 1/4 cup olive oil. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. Balsamic glaze for drizzling optional.

Instructions: Cook penne pasta according to package instructions. Drain and rinse under cold water, then set aside. In a large bowl, combine grilled chicken, cherry tomatoes, basil, red onion, and minced garlic. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Pour over the chicken mixture and toss to combine. Add cooked pasta to the bowl and toss until well combined with the chicken and tomato mixture. Sprinkle grated Parmesan cheese over the salad and toss once more. Serve immediately, drizzling with balsamic glaze if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes