Quick Lunch or Dinner in 20 Minutes: 12 Easy Ideas for Every Day

Are you in the middle of a working day, hungry, and staring at a nearly empty fridge? Or have you just come home with no energy for long cooking? Here are 12 ideas for a quick lunch or dinner in 20 minutes, without overcomplicating things and without kitchen panic. All recipes are made for 2 people, and the methods are written clearly enough for anyone who is still finding their way around the kitchen.

QUICK LUNCH OR DINNER

Quick Lunch or Dinner in 20 Minutes: 12 Easy Ideas for Every Day

These are recipes for days when you want something proper to eat, but you do not have the time, energy or patience for a kitchen marathon. The focus is on simple ingredients, quick methods and dishes you can make without any special cooking knowledge.

Prep time around 20 minutes

Servings all ingredients are for 2 people

Idea quick, filling and without long prep

Jump to recipe:

1. Whole-Wheat Spaghetti with Lemon Sauce and Tuna 2. Gnocchi in Creamy Sauce with Baby Spinach 3. Quick Asian Noodles with Vegetables 4. Bean and Cheese Quesadillas 5. Greek Pita Bread with Chicken 6. Avocado Toast with Poached Egg 7. Couscous with Fried Zucchini and Feta 8. Shakshuka 9. Curry with Minced Meat and Leek 10. Pan-Seared Salmon with Cherry Tomatoes 11. Protein Salad with Chickpeas and Tuna 12. Warm Halloumi Grilling Cheese with Apples and Walnuts Frequently asked questions

MORE IDEAS

When you keep asking yourself what to cook in summer

For even more quick solutions, take a look at this summer selection with light and fast dinner ideas for hot days.

Summer ideas What to Cook in Summer? 7 Light and Quick Dinners for Hot Days

Light dinner ideas for days when you want good food without turning the kitchen into a sauna.

12 ideas for a quick lunch or dinner in 20 minutes

1Whole-Wheat Spaghetti with Lemon Sauce and Tuna

Fresh Mediterranean flavor that fills you up without feeling heavy. This is a dish that turns a few basic ingredients into a very decent meal.

Ingredients:

• 160–200 g whole-wheat spaghetti
• 1 larger can of tuna in olive oil, about 160 g
• 2 garlic cloves
• grated zest of 1 organic lemon
• juice of half a lemon
• a few sprigs of fresh parsley
• salt to taste
• pepper to taste

Method:

1. First, bring a large pot of water to a boil. When the water boils, salt it and add the spaghetti. Cook according to the package instructions, usually 8 to 10 minutes.
2. Meanwhile, peel the garlic and finely chop it. Wash the parsley, shake it dry and chop it. Wash the lemon well, grate the yellow part of the zest and squeeze the juice from half of it.
3. Open the can of tuna. Pour the oil from the can into a larger pan. If there is not much oil, add one more tablespoon of olive oil.
4. Heat the pan over medium heat. Add the garlic and fry it for only about 30 seconds. It should smell fragrant, but it must not brown, because then it becomes bitter.
5. Add the drained tuna and lemon zest to the pan. Do not mash the tuna into a paste, just gently break it into smaller pieces.
6. Before draining the spaghetti, scoop about 50 ml of the pasta cooking water from the pot. This water helps the sauce come together.
7. Drain the spaghetti and immediately add it to the pan with the tuna. Add the reserved water, lemon juice, parsley and pepper.
8. Mix everything well so the spaghetti is coated with the sauce. Taste and add a little more salt or lemon juice if needed.

Tip: For a juicier dish, add one more tablespoon of olive oil or a little more pasta cooking water. With pasta, that water is a tiny kitchen wizard.

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2Gnocchi in Creamy Sauce with Baby Spinach

The fastest meal when you need something warm and filling. Fresh chilled gnocchi are a shortcut that actually works here.

Ingredients:

• 500 g fresh chilled gnocchi
• 200 ml cooking cream
• 100 g fresh baby spinach
• 50 g Parmesan or Gorgonzola
• a pinch of nutmeg
• salt to taste
• pepper to taste

Method:

1. Place a pot of water on the stove. When the water boils, salt it. Do not add the gnocchi yet, because they cook very quickly.
2. Pour the cooking cream into a larger pan and heat it over medium heat. Do not cook it on the highest heat, because it can thicken too quickly or stick to the bottom.
3. When the cream starts to bubble gently, add grated Parmesan or crumbled Gorgonzola. Stir until the cheese melts.
4. Add the washed baby spinach. It will look like a lot, but it shrinks very quickly in the hot sauce. Cook for about 1 minute.
5. Season the sauce with nutmeg, salt and pepper. Taste it, because the cheese can already be quite salty.
6. When the water boils, add the gnocchi. They are cooked when they float to the surface. This usually takes about 2 minutes.
7. Transfer the gnocchi directly into the pan with the sauce using a slotted spoon. It is fine if a little water comes along with them, because it will make the sauce silkier.
8. Gently mix everything and serve immediately. Gnocchi are best right away, while they are still soft and the sauce is creamy.

Tip: If the sauce gets too thick, add 2 or 3 tablespoons of the water the gnocchi cooked in and stir. Chilled gnocchi are fresh store-bought gnocchi, but you can also make them very easily at home. Yes, even in advance: RECIPE

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3Quick Asian Noodles with Vegetables

An exotic dinner from one pan without long prep. Frozen vegetables are not a desperate shortcut here, but a practical solution.

Ingredients:

• 150 g wide rice noodles
• 250 g frozen Asian vegetable mix
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil or vegetable oil
• a little grated fresh ginger, optional

Method:

1. Place the rice noodles in a larger bowl. Pour boiling water over them and let them stand for 5 to 8 minutes, or as long as stated on the package.
2. When the noodles are soft, drain them. If they stick together, you can quickly rinse them with cold water and drain well.
3. Heat the oil strongly in a larger pan or wok. The pan needs to be hot, because you want to fry the vegetables quickly, not steam them in water.
4. Add the frozen vegetables to the pan. During the first few minutes they will release a little water. Cook them for 6 to 7 minutes, stirring several times.
5. Add grated ginger, if using, and soy sauce. Stir so the vegetables are evenly seasoned.
6. Add the drained noodles. Mix them with the vegetables using two wooden spoons or tongs.
7. Fry for about 2 more minutes, so the noodles heat through and absorb the flavor of the soy sauce.
8. Serve in deep bowls. If you like, add sesame seeds, spring onion or a few more drops of sesame oil.

Tip: Rice noodles overcook quickly. It is better to leave them slightly firm, because they will soften fully in the pan.

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4Bean and Cheese Quesadillas

Crispy tortillas that are done before you know it. The cheese is the glue, while the beans and corn make sure this is not just a snack.

Ingredients:

• 4 wheat tortillas
• 1 small can of red beans, about 200 g
• 1 small can of corn
• 150 g grated cheese, such as Gouda or Cheddar
• a few drops of hot sauce, optional
• Greek yogurt for serving, optional

Method:

1. Put the beans and corn in a sieve, rinse under running water and drain well. If they are too wet, the tortilla will be less crispy.
2. Place a tortilla on the work surface. Sprinkle a little cheese over one half of the tortilla.
3. Add a spoonful of beans and a spoonful of corn over the cheese. If you want a spicier version, add a few drops of hot sauce.
4. Sprinkle a little more cheese over the filling. Cheese should be both below and above, because it will melt and hold the filling together.
5. Fold the tortilla into a half-moon shape and gently press it with your palm.
6. Heat a dry pan over medium heat. You do not need oil, because you want a dry, crispy surface.
7. Place the quesadilla in the pan and cook it for about 2 minutes on the first side. When it turns golden brown, carefully flip it.
8. Cook for about 2 more minutes on the other side, until the cheese melts. If the tortilla darkens too quickly, lower the heat.
9. Cut the cooked quesadillas into triangles and serve with a spoonful of Greek yogurt.

Tip: Do not overdo the filling. With quesadillas, less is often better, because they are easier to flip and brown more nicely.

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SUMMER LUNCHES

When it is too hot for long cooking

If you are looking for light, quick and fresher meals for hot days, jump to this selection too. Recipes like these come in handy when the stove is not exactly your best friend.

7 recipes Quick Light Lunches for Hot Days: 7 Summer Recipes for Next Week

Light ideas for those days when you want to eat well, but without long cooking in summer heat.

5Greek Pita Bread with Chicken

A refreshing, protein-rich meal in street food style. It is also good because you can eat it with your hands, which is always a small bonus.

Ingredients:

• 250 g chicken breast
• 2 pita breads (flatbread is the best choice)
• 1 tomato
• half a cucumber
• 4 tablespoons tzatziki sauce, store-bought or homemade
• salt to taste
• pepper to taste
• oregano to taste

Method:

1. Cut the chicken breast into small cubes or thin strips. Smaller pieces cook faster and more evenly.
2. Put the meat in a bowl and season with salt, pepper and oregano. Mix so the seasoning coats all the pieces.
3. Heat a little oil in a pan. Add the chicken and cook it over medium-high heat for 6 to 8 minutes.
4. Stir the meat several times during cooking. It is cooked when it is no longer pink and has a few golden browned edges.
5. Meanwhile, cut the tomato into small cubes and the cucumber into thin slices.
6. Place the pita bread in a toaster or dry pan for about 1 minute. Warm bread opens more easily and stays softer.
7. Cut or open the pita bread. Spread tzatziki sauce inside.
8. Fill it with the cooked chicken, tomato and cucumber. Serve immediately while the chicken is still warm.

Tip: If you do not have tzatziki, mix Greek yogurt, grated cucumber, a little garlic, salt and a few drops of lemon juice.

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6Avocado Toast with Poached Egg

An elegant and healthy meal you will want to photograph. A poached egg sounds more complicated than it really is.

Ingredients:

• 4 slices whole-wheat toast
• 1 ripe avocado
• 2 fresh eggs
• juice of half a lemon
• salt to taste
• pepper to taste
• chili flakes to taste
• 1 tablespoon vinegar for poaching the eggs

Method:

1. Cut the avocado in half, remove the pit and scoop out the flesh with a spoon.
2. Put the avocado in a small bowl, add lemon juice, salt and pepper. Mash it with a fork into a spread. It does not need to be completely smooth.
3. Toast the bread in a toaster or in a dry pan until crisp.
4. Pour water into a small pot and add the tablespoon of vinegar. The water should gently simmer, not boil aggressively.
5. First crack the egg into a small cup. This makes it easier to lower it into the water.
6. Use a spoon to create a gentle swirl in the water. Slowly slide the egg into the center of the swirl.
7. Cook for about 3 minutes if you want a soft, runny yolk. Then carefully lift the egg out of the water with a slotted spoon.
8. Spread the avocado mixture on the toasted bread. Place the poached egg on top.
9. Sprinkle with chili flakes, add a little more pepper and serve immediately.

Video tip: poached egg without panic

A poached egg may look like a small kitchen drama in theory, but in practice it is quite simple. In this short video, I show an easy way to slide the egg into the water so it stays nicely together and does not end up on toast as a loose egg cloud.

@blazmehle

♬ Ready - Official Sound Studio

Tip: Use the freshest eggs possible for poaching. Older eggs spread out more quickly in the water, and then you get an egg cloud.

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7Couscous with Fried Zucchini and Feta

The easiest meal where you barely need the stove. Couscous is a grateful base because it practically prepares itself.

Ingredients:

• 150 g couscous
• 1 larger zucchini
• 100 g feta cheese
• 2 tablespoons olive oil
• a handful of fresh mint or basil
• salt to taste
• pepper to taste

Method:

1. Put the couscous in a bowl and add a pinch of salt.
2. Pour boiling water over it. The water should come about one finger above the couscous.
3. Cover the bowl with a plate and let it stand for 5 minutes. During this time the couscous will absorb the water.
4. Meanwhile, wash the zucchini and cut it into thin rounds. If the rounds are too thin, they will soften quickly, so aim for about half a centimeter thick.
5. Heat olive oil in a pan. Add the zucchini and fry over high heat for about 3 minutes on each side.
6. The zucchini should get a few brown seared spots. That means flavor, not a mistake.
7. Uncover the couscous and fluff it well with a fork. Do not stir it into a lump with a spoon, but loosen it gently.
8. Add the fried zucchini, crumbled feta cheese and chopped herbs.
9. If you like, add a little more olive oil, pepper and salt carefully, because feta is already salty. Serve warm or lukewarm.

Tip: For a fresher taste, add a few drops of lemon juice at the end.

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8Shakshuka, or Eggs in Tomato Sauce

Breakfast for dinner? Always. Colorful, spicy and filling, and bread gets a very serious job.

Ingredients:

• 1 can peeled tomatoes, 400 g (diced tomatoes in their own juice are a perfect substitute)
• 4 eggs
• 1 small onion
• 1 garlic clove
• 1 teaspoon ground sweet paprika
• salt to taste
• pepper to taste
• fresh bread for serving

Method:

1. Peel the onion and finely chop it. Peel the garlic and chop it or press it.
2. Heat a little oil in a wide pan. Add the onion and fry for about 3 minutes, until softened.
3. Add the garlic and fry for about 30 seconds more, just until fragrant.
4. Add the peeled tomatoes to the pan. If they are in larger pieces, mash them a little with a wooden spoon.
5. Add the ground sweet paprika, salt and pepper. Cook the sauce for 5 to 7 minutes, so it thickens slightly.
6. Use a spoon to make 4 small wells in the sauce. Carefully crack one egg into each well.
7. Cover the pan with a lid and cook over low heat for about 5 minutes.
8. The dish is ready when the egg white is white and set, while the yolk is still soft. If you want a firmer yolk, cook for one more minute.
9. Serve directly in the pan with pieces of bread for dipping.

Tip: Do not stir the eggs into the sauce. Just place them in the wells and let them cook nicely.

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9Curry with Minced Meat and Leek

An aromatic and quick meal that warms the body. The leek adds sweetness, and the curry gives that feeling that you made more effort than you actually did.

Ingredients:

• 300 g minced beef or mixed minced meat
• 1 large leek
• 1 tablespoon curry powder
• 2 tablespoons sour cream or coconut milk
• salt to taste
• pepper to taste
• a little oil for cooking

Method:

1. Cut the leek into rounds and wash it well under running water. Soil often hides between the layers, so do not skip this step.
2. Drain the washed leek well.
3. Heat a little oil in a pan. Add the leek and fry for about 3 minutes, until softened.
4. Add the minced meat. Break it up into smaller pieces with a wooden spoon as it cooks, so it does not stay in large clumps.
5. Fry the meat for 6 to 7 minutes, or until the pink color disappears. If some browned bits form at the bottom of the pan, that is flavor.
6. Add the curry powder, salt and pepper. Mix well so the spice spreads through the meat.
7. Stir in the sour cream or coconut milk. Cook for about 1 more minute to get a lightly creamy sauce.
8. Serve with couscous, rice, bread or a tortilla. If the dish is too thick, add a tablespoon or two of water.

Tip: Always heat curry powder briefly in the pan with the meat, because that opens up the flavor of the spice.

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NO LONG COOKING

More light recipes for hot days

When you want a quick meal without a heavy sauce and without standing at the stove for too long, this selection is a good next stop.

Chicken ideas Quick Chicken Lunch or Dinner: 10 Tried-and-Tested Ideas for Every Hungry Day

A practical chicken selection for days when hunger is serious, but time is not exactly generous.

10Pan-Seared Salmon with Cherry Tomatoes

Healthy fats and a great flavor in less than 20 minutes. Cherry tomatoes burst in the pan and create a quick little sauce almost by themselves.

Ingredients:

• 2 salmon fillets
• 200 g cherry tomatoes
• 1 garlic clove
• 1 tablespoon olive oil
• a little lemon juice
• salt to taste
• pepper to taste

Method:

1. Pat the salmon fillets dry with a paper towel. This is important because wet fish steams instead of sears.
2. Season the salmon on both sides with salt and pepper.
3. Wash the cherry tomatoes and cut larger ones in half. Peel the garlic and finely chop it.
4. Heat olive oil in a pan over medium-high heat.
5. Place the salmon in the pan with the nicer side facing down. Cook for about 4 minutes without moving it. This helps it get a nice crust.
6. Carefully flip the salmon and cook for 3 to 4 more minutes on the other side, depending on the thickness of the fillet.
7. Move the salmon to the side of the pan or briefly transfer it to a plate.
8. Add the cherry tomatoes and garlic to the pan. Cook for 3 to 4 minutes, until the tomatoes soften and start to release their juice.
9. Add a little lemon juice, return the salmon to the pan and gently spoon the tomatoes over it.
10. Serve with bread, couscous, rice or a simple green salad.

Tip: Do not move the salmon too much during cooking. If it sticks to the pan at first, it usually means the crust has not formed yet.

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11Protein Salad with Chickpeas and Tuna

No cooking, just opening, mixing and seasoning. This salad is proof that a meal does not have to be warm to be proper.

Ingredients:

• 1 can chickpeas, about 240 g drained weight
• 1 can tuna
• 1 small red onion
• 1 cucumber
• 2 tablespoons olive oil
• juice of half a lemon
• salt to taste
• pepper to taste

Method:

1. Put the chickpeas in a sieve, rinse them under cold water and drain well.
2. Drain the tuna. If it is packed in olive oil, you can use some of that oil for the dressing.
3. Peel the red onion and slice it into very thin strips. If raw onion is too strong for you, soak it in cold water for 5 minutes and then drain it.
4. Wash the cucumber and cut it into small cubes.
5. In a large bowl, combine the chickpeas, tuna, onion and cucumber.
6. Add olive oil, lemon juice, salt and pepper.
7. Mix gently, so the tuna stays in some larger pieces and does not turn into a paste.
8. Let the salad stand for 5 minutes before serving, so the flavors come together.
9. Serve on its own, with toasted bread or wrapped in a tortilla.

Tip: This salad can also be prepared in advance. If making it for the next day, add the cucumber just before serving so it stays crunchy.

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12Warm Halloumi Grilling Cheese with Apples and Walnuts

A little gourmet, a little picnic, a little “why do I not make this more often”. Salty halloumi grilling cheese, sweet apple and crunchy walnuts work surprisingly well together.

Ingredients:

• 200 g halloumi, also known as grilling cheese
• 1 apple
• 1 handful walnuts
• 1 teaspoon honey
• a little arugula or mixed salad
• pepper to taste

Method:

1. Cut the halloumi grilling cheese into slices about 1 cm thick. If the slices are too thin, they may dry out quickly.
2. Wash the apple, remove the core and cut it into thin wedges or cubes.
3. Coarsely chop the walnuts. If you have time, briefly toast them in a dry pan for extra flavor.
4. Heat a dry pan over medium-high heat. You do not need oil, because halloumi browns nicely on its own.
5. Place the halloumi slices in the pan and cook for 1 to 2 minutes on each side. They should turn golden brown and get a slightly crispy surface.
6. Place arugula or mixed salad on a plate.
7. Add the apple, warm halloumi and walnuts.
8. Drizzle everything with a little honey and season with pepper.
9. Serve immediately while the halloumi is still warm and soft.

Tip: Halloumi grilling cheese gets firmer as it cools, so serve it right away. This dish does not wait for anyone, not even for a pretty photo.

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Frequently Asked Questions About Quick Lunches and Dinners

Are these recipes really suitable for beginners?

Yes. The methods are written in enough detail so they can be followed even by someone who is still learning the basics of cooking. There are no complicated techniques, just simple steps and clear order.

What does it mean that the meal is ready in 20 minutes?

It means the dish can be prepared in about 20 minutes if the ingredients are ready and you cook without long breaks in between. Some dishes may take a few minutes longer the first time, especially if you are chopping more slowly.

Can I swap the ingredients?

Yes. Tuna can be replaced with chicken, feta with another salty cheese, couscous with bulgur or rice, and vegetables with whatever you already have at home. The idea is to use the recipes as a practical base, not as strict kitchen law.

What should I do if I do not have all the spices?

Use what you have. Salt, pepper, lemon juice, garlic and olive oil are often enough to make a simple dish taste good. Spices are useful, but they should not stop you from cooking.

Which recipes are best for the next day?

The chickpea and tuna salad, Asian noodles, couscous with zucchini and curry with minced meat are great for the next day. Avocado toast, halloumi grilling cheese and creamy gnocchi are best served immediately after cooking.

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Quick lunch does not mean bad lunch

When you have a few basic ingredients, one pan, a pot of water or just a good bowl, you can make a completely decent meal in 20 minutes. No drama, no long pile of dishes and no classic question: “What should I even cook today?”