Learn how to prepare tasty recipes to satisfy your hunger without abandoning your diet
Protein is an essential nutrient for the body to function. Responsible for hormonal balance, maintenance and repair of muscles, it is easily found in foods such as cereals and legumes, which are versatile and delicious. Furthermore, it increases the sense of satiety and promotes healthy weight loss; Therefore, it is a favorite of diets.
So, check out 8 lean protein recipes for dinner!
Quinoa salad
Ingredients
- 1 cup of tea Quinoa
- 1 tomato, seeded and diced
- 1 cucumber cut into cubes
- 1 yellow pepper, seeded and diced
- 1 bunch of chopped coriander
- Juice of 1 lemon
- Salt and olive oil to taste
- Water for cooking
Preparation method
Place the quinoa in a pan, cover it with water and cook over medium heat for 10 minutes. Next, turn off the heat, wait for it to cool and transfer the grains into a container. Add the tomato, cucumber and pepper and mix. Season with salt, olive oil and lemon juice. Sprinkle with coriander and serve immediately.
White bean and cherry tomato salad
Ingredients
- 2 cups white bean tea
- 1 tomato without seeds and cut into small pieces
- 1 onion peeled and sliced
- Salt, olive oil and ground black pepper to taste
- Waterfall
Preparation method
Wash the white beans under running water and place them in a container. Cover with water and leave to macerate for 12 hours. Then drain the water, place the white beans in a pressure cooker, cover with water, cover and heat over high heat until pressure is reached. Reduce heat and simmer for 15 minutes. Wait for the pressure to release, open the pan and return to high heat to cook for another 5 minutes, uncovered. Turn off the heat, drain the water and transfer the grains to a container. Add the tomato and onion and mix. Season with salt, black pepper and olive oil. Serve then.
Chickpea and sweet potato salad
Ingredients
- 1 cup chickpea tea
- 1 sweet potato peeled and cut into cubes
- 1 onion peeled and chopped
- 1 green pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- Salt and ground black pepper to taste
- Waterfall
Preparation method
Place the chickpeas in a container, cover with water and leave to macerate for 12 hours. Then drain the water and transfer the grains to a pressure cooker, cover with water and cook over medium heat for 15 minutes after coming to pressure.
Turn off the heat, wait for the pressure to release, add the sweet potato and return to medium heat to cook for another 10 minutes. Turn off the heat, drain the water, transfer the cereal and sweet potatoes to a container, add the onion and peppers and mix. Season with salt and black pepper. Serve then.
Grilled tofu salad with crunchy vegetables
Ingredients
- 200g firm tofu, cut into cubes
- 1/2 cup broccoli florets
- 1/2 cup tea carrot cut into thin strips
- 1/2 cup snow peas
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt, toasted sesame seeds and ground black pepper to taste
Preparation method
Heat the oil in a pan over medium heat and grill the tofu cubes until golden brown on all sides. Book. In the same pan, add the broccoli, carrot and snow peas and brown them lightly for 3 minutes. Season with lemon juice. Mix the tofu with the vegetables in a bowl, sprinkle with sesame seeds and serve.
Salmon salad with avocado
Ingredients
- Pulp of 1 avocado, cut into cubes
- 2 cups arugula leaves
- 225 g of salmon smoked sliced
- 1 orange peeled and cut into segments
- Juice of 1 orange
- Salt, ground white pepper and olive oil to taste
Preparation method
Place the rocket leaves, avocado, orange segments and salmon in a container and mix. In another container, add the olive oil, orange juice, salt and black pepper and stir to combine. Pour the mixture over the salad and serve immediately.
Egg salad with tomato and lettuce
Ingredients
- 1 bunch lettuce leaves
- 4 egg
- 1 carrot peeled and grated
- 2 tomatoes deseeded and cut into half moons
- 1 red onion peeled and sliced
- 1 cup shredded cabbage
- Juice of 1 lemon
- Salt, olive oil and oregano to taste
- Water for cooking
Preparation method
Place the eggs in a pan, cover with water and cook over medium heat for 10 minutes. Then drain the water and peel the eggs. Place the lettuce leaves, eggs, tomatoes, carrots, red onion and cabbage in a container and mix. Book. In another container, add the lemon juice, olive oil, salt and oregano and stir to combine. Pour over the salad and serve immediately.
Lettuce salad with chicken and mango
Ingredients
- 1 bunch lettuce leaves
- 1 mango cut into cubes
- 1 chicken breast dice
- Leaves from 1 bunch of rocket
- 1 tablespoon olive oil
- Salt and ground black pepper to taste
Preparation method
In a pan, add the olive oil and place over medium heat to heat. Add the chicken and fry until golden brown. Turn off the heat and season with salt and black pepper. Transfer the chicken to a container, add the lettuce, rocket leaves and mango and stir to combine. Season with salt and serve immediately.
Grilled shrimp salad with courgettes and quinoa
Ingredients
- 200 g of shrimp clean
- 1 cup quinoa tea
- 1 courgette cut into thin slices
- 1/2 red onion cut into thin strips
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and ground white pepper to taste
- Water for cooking
Preparation method
Wash the quinoa under running water and cook it in a pan full of water for 15 minutes over medium heat. Drain and leave to cool. Heat the olive oil in a pan over medium heat and grill the shrimp until pink. Season with salt, black pepper and lemon juice. Book. Grill the courgette slices until golden brown in the same pan. In a bowl, mix the quinoa, shrimp, zucchini and red onion. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
