10 simple and delicious lunch ideas to bring to work

At work, we don’t always have the possibility to cook something to eat at noon, and we settle for a sandwich or something similar. However, there is a wide variety of simple meals that are easy to prepare at home to take in containers to work.

Pasta, rice or salads are fantastic recipes; You can prepare them at home at night and leave them in the refrigerator for the next day. Check out these recipes that may be an inspiration to you:

1. Tortellini Salad


  • 250 gr tortellini
  • A small zucchini
  • 2 celery stalks
  • A peeled tomato
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons white vinegar
  • Half a glass of white wine
  • Salt and pepper
  • 5 tablespoons olive oil
  • Slices of leek

In a pot, cook the tortellini in salt water. Meanwhile, cut the tomato, celery and zucchini into small dice. Prepare a vinaigrette by mixing the two types of vinegar with wine, oil, salt and pepper until the salt dissolves completely. Once they finish cooking the tortellini , mix them with the vegetables and the vinaigrette and let stand for two hours. After adding the leek slices, you will be ready to serve.

2. Tabule


  • 500 gr of couscous
  • 500 gr of tomatoes (skinless and diced)
  • A cucumber (peeled and diced)
  • 4 onions (peeled and diced)
  • 5 sprigs of parsley and mint
  • 5 lemons juice and the same amount of olive oil
  • Salt and pepper

The first thing is to mix all the vegetables in a large bowl. Then add the pre cooked couscous along with the oil and juice of lemons. Chop the mint and parsley and incorporate into the mixture. Let the mixture stand in the fridge until the next day so that the semolina softens with the fruit juice and oil.

3. Potato and bacon salad


  • 1.5 kg of cooked potatoes
  • 300 gr of bacon
  • 3 onions (or less, depending on taste)
  • Salt and pepper
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • A pinch of mustard
  • A sprig of parsley

Clean the potatoes and put them to steam or in water for 40 minutes. Then, peel them and cut them into slices of 1 cm to put them in the salad bowl. Peel the onions and cut them into thin dice. Along with the bacon, fry them a little in the pan for about 15 minutes until they are golden brown and add them to the salad bowl. Then, season with salt and pepper and sprinkle the parsley on top. Prepare a vinaigrette with balsamic vinegar, oil and mustard and pour it over the plate. Let stand for at least 30 minutes and if the potatoes stay a little dry, add a little water.

4. Tuna and vegetable burritos


  • 8 corn tortillas
  • 3 carrots
  • Half lemon
  • A large can of natural tuna
  • An avocado
  • 8 slices of cheese
  • A little parsley

The process of making burritos is also very simple. You just have to cut and grate the carrots, cut the cheese into large pieces, crush the avocado and mix everything with the tuna and lemon juice. Then spread the pasta over the corn tortillas and sprinkle the parsley. Finally, roll the burritos and they will be ready to serve.

5. Vegetable sandwich


  • 2 slices of bread
  • A tomato
  • Half cucumber
  • A leaf of lettuce
  • 3 tablespoons low fat cream cheese
  • A little basil
  • Salt and pepper

Cut the tomato into slices and place it on one of the bread slices. Put the lettuce and cucumber on top, also sliced. On the top slice, spread the cheese and add salt, pepper and basil. Join the two parts and your vegetable sandwich, ready in a moment.

6. Asian style tuna and lettuce rolls


  • 2 tuna cans with water, drained
  • 1/2 cup julienne cut carrots
  • 1/4 cup radishes cut into quarters
  • 1/4 cup finely chopped scallions
  • 1/4 cup sweet and sour sauce
  • 2 teaspoons soy sauce
  • 8 lettuce leaves

The lettuce leaves have to be complete, they will do the function of tortillas. Mix all the ingredients and fill the leaves trying not to break them.

7. Vegetable omelette


  • Non-stick spray
  • 3/4 cup thinly sliced ​​onion
  • 3 cups sliced ​​fresh spinach
  • 2 teaspoons finely chopped garlic
  • 1 can of tomatoes in small well drained cubes
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground black pepper
  • 8 eggs

Spray non-stick spray in a medium skillet, heat over medium heat, add the onion and cook for 3 minutes or until onion is tender.

Stir frequently, add spinach and garlic. Let cook for 2 to 3 minutes or until the spinach softens slightly, while still stirring. Add the drained tomatoes, vinegar and pepper. Pour the eggs evenly over the spinach mixture and cook for 2 to 3 minutes, or until the edges begin to form. Carefully pull the edges of the tortilla so that the eggs are cooked underneath. Repeat twice. Reduce medium-low heat. Cover the pan. Cook for 8 to 10 minutes or until the top of the tortilla is almost curdled. Meanwhile, preheat the grill. Uncover the pan and place it under the grill. Cook for 2 minutes and go.

8. Lemon Chicken


  • 4 boneless chicken breasts, skinless
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon garlic salt
  • 1 teaspoon ground pepper with lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon canola oil

Preheat the oven to 190 ° C. Spray a shallow baking dish with non-stick spray. Combine breadcrumbs, garlic salt and pepper with lemon zest in a food bag. Mix the lemon juice and oil in another bag. Add chicken to the bag that contains the lemon juice mixture. Stir so that the chicken is soaked. Place each breast in the bag with the bread mixture. Shake to breach. In a baking dish place the breaded chicken and bake for 20 to 25 minutes or until the chicken is not pink in the center (75 ° C).

9. Rice with tuna


  • 2 cups of rice
  • 1 chopped pepper
  • 4 grated carrots
  • 6 finely chopped scallions
  • 3 cans of tuna 185 gr
  • 2 tbsp olive oil
  • To serve: soy sauce or sweet chili

Cook the rice and heat the oil in a large skillet. Place the tuna in the pan, stirring constantly for 1-2 minutes, breaking the large pieces. Add the scallions and stir for 1 minute. Add the pepper and carrots and continue stirring for another minute. Once the rice is cooked, add to the pan and combine all the ingredients. Serve with soy sauce or sweet chili.

10. Chicken spatter


  • 1 cooked chicken breast
  • 1 and 1/4 cup mayonnaise
  • 1/2 cup mustard
  • 1 tomato
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 cup chopped celery
  • 1/2 cup corn kernels

To make chicken spatter with this delicious recipe, start by cutting the chicken into small pieces, you can also shred it with your fingers. Dump all chicken in a bowl. Cut the peppers into small pieces. Put everything in the bowl with the chicken. Continue cutting. Tomatoes will provide moisture, so that the spatter does not feel dry since, with the chicken, it often happens. Put the tomatoes in the bowl with the rest of the ingredients. It also incorporates corn kernels and small chopped celery white at the source. Mix the mustard with mayonnaise, pour everything in the dish with the rest of the ingredients. If you prefer you can prepare homemade mayonnaise for this recipe. Stir well so that all the flavors are incorporated.

Present next to a leaf of lettuce to add a little more color to the plate.