10 Simple & Tasty Lunch Ideas for Mother’s Day

What if you could make Mother’s Day extra special with just a few simple lunch ideas? You want to show your love but may be struggling with time or what to prepare. Don’t worry—these delicious recipes will not only impress mom but also allow you to spend more quality time together. Let’s add some flavor to your celebration!

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1 Garden Fresh Quinoa Salad

This Garden Fresh Quinoa Salad is a colorful and healthy dish that’s perfect for lunch or a light dinner. It’s packed with fresh vegetables and protein-rich quinoa, making it super nutritious. Grab some fresh ingredients, and let’s get started on this delicious salad!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, diced
• ½ cup red onion, finely chopped
• 1 cup corn (fresh or canned)
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Start by cooking the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the 1 cup of rinsed quinoa and reduce to a simmer. Cover the pot and let it cook for about 15 minutes or until the quinoa has absorbed all the water. Once cooked, fluff it with a fork and set aside to cool.

While the quinoa cools, chop your fresh vegetables. Dice the cucumber, chop the red onion, and slice the cherry tomatoes in half. Cut the bell pepper into small pieces as well, and gather the corn and parsley.

In a large bowl, combine all the chopped vegetables and add the cooked quinoa once it has cooled down. Drizzle the ¼ cup of olive oil and 2 tablespoons of lemon juice over the salad. Season it with salt and pepper to taste.

Toss everything together gently until the salad is well mixed. Let the salad sit for a few minutes for the flavors to combine, then it’s ready to enjoy!

Tips:

1. You can add other vegetables like zucchini or carrots for extra crunch.
2. If you want to add protein, consider adding canned chickpeas or grilled chicken.
3. For a sweeter flavor, add some diced avocado or a sprinkle of feta cheese.

Nutrition Facts:

• Calories: 220 per serving
• Protein: 7g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 5g
• Sugars: 3g

2 Creamy Avocado & Egg Toast

Creamy Avocado & Egg Toast is a delicious and healthy choice for lunch. It’s quick to make and packed with flavor. You’ll love the creamy avocado paired with perfectly cooked eggs on warm toast!

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 2 large eggs
• Salt, to taste
• Pepper, to taste
• Red pepper flakes (optional)
• Lemon juice (optional)

Instructions:

Start by toasting the slices of whole-grain bread until they are golden and crispy. This adds a nice crunch to your toast.

While the bread is toasting, cut the ripe avocado in half and remove the pit. Scoop the avocado flesh into a bowl and mash it with a fork until creamy. If you like, squeeze a little lemon juice into the mixture to give it a fresh taste and prevent browning.

Next, bring a small pot of water to a gentle boil. Carefully crack the large eggs into the pot and poach them for about 3-4 minutes. The whites should be firm, but the yolks should remain runny. If you prefer your yolks firmer, cook them for an additional minute.

Once the bread is toasted, spread the mashed avocado generously over each slice. Then, gently place a poached egg on top of each avocado toast.

Finally, sprinkle with salt, pepper, and red pepper flakes if you like a little heat. Serve immediately and enjoy your creamy avocado and egg toast!

Tips:

1. For extra flavor, add some chopped herbs like cilantro or parsley.
2. Try using a sprinkle of feta cheese on top for a tangy twist.
3. If you’re short on time, you can use scrambled or fried eggs instead of poached.

Nutrition Facts:

• Calories: 270
• Protein: 12g
• Carbohydrates: 30g
• Fat: 14g
• Fiber: 7g

3 Lemon Herb Chicken Wraps

Lemon Herb Chicken Wraps are a delicious and healthy meal that are perfect for lunch! They are packed with flavor from zesty lemon and fresh herbs. Plus, they are easy to make and perfect for on-the-go meals.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 cups cooked chicken, shredded
• 1 tablespoon olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 large lettuce leaves or wraps
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/2 avocado, sliced
• 1/4 cup fresh parsley, chopped

Instructions:

First, in a mixing bowl, combine the shredded chicken with olive oil, lemon juice, and lemon zest. This will give your chicken a tasty kick!

Next, add in the dried oregano, thyme, garlic powder, and season with salt and pepper. Mix everything together until the chicken is well coated with the herbs and seasoning.

Now, take a large lettuce leaf or wrap, and spoon some of the chicken mixture onto the center. Make sure to leave some space around the edges to fold the wrap.

Top the chicken with cherry tomatoes, cucumber, avocado, and a sprinkle of fresh parsley.

Finally, carefully fold the sides of the wrap toward the center, then roll it up tightly from the bottom. Cut the wrap in half if desired, and it’s ready to enjoy!

Tips:

1. For added flavor, marinate the chicken for 30 minutes before mixing with the other ingredients.
2. You can swap out chicken for grilled shrimp or tofu for a vegetarian option.
3. Pair these wraps with a side of fruit or Greek yogurt for a balanced meal.

Nutrition Facts:

• Calories: 280 per serving
• Protein: 25g
• Fat: 15g
• Carbohydrates: 10g
• Fiber: 5g
• Sugars: 2g

4 Mediterranean Pasta Salad

Mediterranean Pasta Salad is a delicious and colorful dish that’s perfect for lunch or as a side at any gathering. Bursting with fresh vegetables, olives, and tangy feta cheese, this pasta salad will take your taste buds on a trip to the Mediterranean! It’s easy to make and can be prepared in advance, making it a great option for meal prep.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 8 ounces of pasta (fusilli or penne work best)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Start by cooking the pasta according to the package instructions. Drain the pasta and rinse it under cold water to cool it down. This prevents the pasta from getting sticky and helps keep it firm.

In a large bowl, combine the halved cherry tomatoes, diced cucumber, finely chopped red onion, and halved Kalamata olives. These fresh veggies will add crunch and flavor to your salad.

Next, add the cooled pasta to the bowl. Gently toss in the crumbled feta cheese and chopped parsley. Their flavors blend perfectly with the other ingredients.

In a separate small bowl, whisk together the olive oil, red wine vinegar, and dried oregano. Pour this dressing over the pasta mixture. Carefully toss it all together until everything is well coated.

Finally, season your Mediterranean Pasta Salad with salt and pepper to taste. You can serve it right away or let it chill in the refrigerator for about 30 minutes for an even tastier meal.

Tips:

1. Feel free to add more veggies like bell peppers or artichokes for extra flavor!
2. For a protein boost, consider adding cooked chicken or chickpeas.
3. This salad can be made a day ahead, just store it in an airtight container in the fridge.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 10 grams
• Carbohydrates: 40 grams
• Fat: 18 grams
• Sodium: 470 mg
• Fiber: 3 grams

5 Spinach and Feta Stuffed Peppers

These Spinach and Feta Stuffed Peppers are a delicious and healthy choice for lunch. They are packed with flavor and nutrients, making them the perfect way to fuel your day. Plus, they’re easy to make and can be customized with your favorite ingredients!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cooked rice (white or brown)
• 1 clove of garlic, minced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Start by preheating your oven to 375°F (190°C). This will help the peppers cook evenly. Next, take your bell peppers and carefully slice the tops off. Remove the seeds and membranes inside, and set them aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic to the skillet. Sauté them until the onion is soft and translucent, which should take about 5 minutes.

Once the onion is ready, add the chopped spinach to the skillet. Cook it until it wilts down, about 2-3 minutes. After that, stir in the cooked rice, feta cheese, and dried oregano. Mix everything well, and season with a little salt and pepper to taste.

Now, it’s time to stuff the peppers! Take the spinach and feta mixture and fill each pepper to the top. Place the stuffed peppers upright in a baking dish. If you have any leftover filling, you can place it around the peppers in the dish.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 5 minutes to let the tops get a little golden. When done, they should be tender and hot all the way through.

Let the peppers cool for a few minutes before serving. Enjoy your delicious and nutritious Spinach and Feta Stuffed Peppers!

Tips:

1. Add chopped tomatoes or zucchini for extra veggies in the stuffing.
2. For a spicier kick, mix in some red pepper flakes.
3. You can also use quinoa instead of rice for a different twist!

Nutrition Facts:

• Calories: 250 per serving
• Protein: 10g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 3g

6 Tomato Basil Mozzarella Panini

A Tomato Basil Mozzarella Panini is a delicious sandwich that brings together the fresh flavors of ripe tomatoes, fragrant basil, and creamy mozzarella cheese. It’s easy to make and perfect for a quick lunch at home or a picnic. Let’s get started!

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2

Ingredients:

• 4 slices of ciabatta bread
• 1 large tomato, sliced
• 4 ounces of fresh mozzarella cheese, sliced
• A handful of fresh basil leaves
• 2 tablespoons of pesto
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Instructions:

First, gather all your ingredients and make sure everything is fresh. Start by spreading 1 tablespoon of pesto on each slice of ciabatta bread. This adds a burst of flavor to your panini.

Next, layer on the slices of tomato and the fresh mozzarella cheese on two of the bread slices. Sprinkle just a little bit of salt and pepper on the tomatoes for extra taste.

Place a few fresh basil leaves on top of the cheese. Then, cover with the other slices of bread that have the pesto on them, creating a sandwich.

Now, heat up a pan over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, carefully place the panini in the pan. Cook for about 2-3 minutes on one side, until it’s golden brown and crispy.

After that, flip the panini over and add the remaining olive oil to the pan. Cook for another 2-3 minutes until both sides are crispy and the cheese is melted. Once done, remove from the pan and let it cool for a minute.

Slice it in half and serve while warm. Enjoy your delicious Tomato Basil Mozzarella Panini!

Tips:

1. You can add a drizzle of balsamic glaze for extra flavor.
2. Try using different types of bread like sourdough or whole grain for a unique taste.
3. If you like a bit of crunch, add some arugula or spinach inside the sandwich.

Nutrition Facts:

• Calories: 570 per serving
• Total Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 800mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 20g

7 Sweet Potato and Black Bean Bowl

This Sweet Potato and Black Bean Bowl is a colorful and delicious meal that’s packed with flavor and nutrients. It’s simple to make and perfect for lunch or dinner. Plus, it’s vegetarian and can easily be made vegan too!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 avocado, sliced
• 1/2 cup corn (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions:

Start by preheating your oven to 400°F (200°C). Then, grab your diced sweet potatoes and place them on a baking sheet. Drizzle with olive oil and sprinkle the cumin, paprika, salt, and black pepper over them. Toss everything together so the spices coat the sweet potatoes evenly.

Next, put the baking sheet in the preheated oven. Roast the sweet potatoes for about 20-25 minutes or until they are tender and slightly crispy, shaking the sheet halfway through to ensure even cooking.

While the sweet potatoes are roasting, rinse and drain your black beans. In a small saucepan, heat the beans over medium heat for about 5 minutes until warmed through. If you want, you can add a pinch of salt or seasoning for extra flavor.

Once your sweet potatoes are done, remove them from the oven and let them cool for a minute. In serving bowls, layer the roasted sweet potatoes, warm black beans, and corn. Top with sliced avocado and a sprinkle of cilantro.

Finally, serve with lime wedges on the side for an extra zing. Enjoy your delicious and healthy Sweet Potato and Black Bean Bowl!

Tips:

1. You can add other toppings like sour cream or salsa for more flavor.
2. For a spicy kick, add some jalapeños or hot sauce.
3. Feel free to substitute other beans, like kidney beans or pinto beans, for variety.

Nutrition Facts:

• Calories: 320
• Protein: 10g
• Carbohydrates: 58g
• Fiber: 15g
• Fat: 9g
• Sugar: 4g

8 Classic Tuna Salad with a Twist

This Classic Tuna Salad with a Twist is a delicious and fun variation of the traditional tuna salad. With a few simple ingredients, you’ll elevate your lunch to a whole new level. It’s perfect on its own, on a bed of greens, or tucked into a sandwich!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 can (5 oz) of tuna, drained
• 2 tablespoons of mayonnaise
• 1 tablespoon of Greek yogurt
• 1 celery stalk, finely chopped
• 1/4 cup of sweet pickle relish
• 1 tablespoon of ** Dijon mustard**
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper, to taste
• 2 tablespoons of fresh dill, chopped (or 1 teaspoon of dried dill)
• 1/4 cup of chopped red bell pepper (for extra crunch)

Instructions:

Start by opening the can of tuna and draining it well. Place the drained tuna into a mixing bowl.

Now, add the mayonnaise and Greek yogurt to the bowl. These creamy ingredients will make your salad rich and flavorful.

Next, toss in the chopped celery, sweet pickle relish, and red bell pepper. Stir everything together gently to combine all the ingredients, making sure the tuna is evenly mixed in.

Now, sprinkle in the Dijon mustard, garlic powder, and onion powder. These seasonings will give your salad that extra twist. Mix well again to incorporate the flavors.

Finally, add fresh dill, salt, and pepper to taste. Give the salad one last good stir. If you have time, let it chill in the fridge for about 10 minutes before serving. This will help the flavors meld together even more!

Tips:

1. For a healthier version, use avocado instead of mayonnaise.
2. Try adding chopped apples or grapes for a sweet crunch!
3. Serve the tuna salad in lettuce wraps for a low-carb option.

Nutrition Facts:

• Calories: 180
• Protein: 24g
• Fat: 8g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 2g

9 Zucchini Noodles with Pesto

Zucchini noodles, also known as zoodles, are a light and healthy alternative to traditional pasta. Tossed in a flavorful pesto sauce, this dish is both fresh and easy to make. It’s perfect for a quick lunch or dinner that won’t weigh you down.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

Ingredients:

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

Start by washing the zucchinis. Use a spiralizer to turn them into noodles. If you don’t have a spiralizer, a vegetable peeler can work to create thin strips. Set the zoodles aside on a plate.

Next, prepare the pesto by combining the basil leaves, Parmesan cheese, pine nuts, and garlic in a food processor. Pulse until everything is finely chopped. While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth. Season it with a little bit of salt and pepper to taste.

In a large skillet, put the zucchini noodles over medium heat. Sauté for about 2 to 3 minutes until they are just tender, but still maintain some crunch.

Remove the skillet from the heat and add the prepared pesto to the noodles. Toss everything together until the zoodles are well-coated with the sauce.

Serve immediately and enjoy your delicious Zucchini Noodles with Pesto!

Tips:

1. For a burst of flavor, try adding cherry tomatoes or spinach to the dish.
2. If you prefer a nut-free pesto, you can replace the nuts with sunflower seeds.
3. Keep the zoodles short; this makes them easier to eat and mix with the pesto.

Nutrition Facts:

• Calories: 350
• Protein: 10g
• Carbohydrates: 12g
• Fat: 30g
• Fiber: 3g

10 Savory Chickpea Buddha Bowl

A Savory Chickpea Buddha Bowl is a tasty and healthy meal that you can make in no time. Packed with protein-rich chickpeas, fresh veggies, and a delicious dressing, this bowl is both filling and delightful. It’s perfect for lunch, dinner, or meal prep!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, diced
• 1 cup spinach or mixed greens
• 1 avocado, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs (like parsley or cilantro) for garnish

Instructions:

Start by rinsing and draining the chickpeas well. This helps to remove excess sodium and gives a better flavor. Then, set them aside in a large bowl.

In a separate bowl, prepare the dressing by mixing the olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Stir everything well until it’s nicely combined.

Next, add the cooked quinoa, cherry tomatoes, cucumbers, and spinach to the chickpeas. Pour the dressing over this mixture and toss everything together gently so the flavors meld nicely.

Now, it’s time to serve! Spoon the mixed ingredients into bowls. Top each bowl with slices of avocado and garnish with fresh herbs. Enjoy your nutritious Buddha bowl!

Tips:

1. For extra flavor, add a dash of hot sauce or some feta cheese on top.
2. Feel free to customize your bowl by adding other veggies like bell peppers or carrots.
3. This dish keeps well in the fridge, so you can meal prep for the week!

Nutrition Facts:

• Calories: 350
• Protein: 12g
• Fat: 16g
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 2g