Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Quinoa stuffed bell peppers are a delicious and nutritious gluten-free lunch option that is simple to make.

Ingredients:

  • 4 large bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)

Cooking method:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the quinoa in vegetable broth according to package instructions.
  3. Cut the tops off the bell peppers and remove the seeds and membranes.
  4. In a bowl, mix cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
  5. Stuff the mixture into the bell peppers and place them in a baking dish.
  6. Cover with foil and bake for 30 minutes.
  7. Remove foil, sprinkle cheese on top if using, and bake for another 10 minutes until the cheese is melted.
  8. Serve warm.

Zucchini Noodles with Pesto

Zucchini noodles with pesto offer a refreshing and low-carb meal that is also gluten-free.

Ingredients:

  • 2 large zucchinis, spiralized
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1/4 cup olive oil
  • Salt and pepper to taste

Cooking method:

  1. Blend basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper to make pesto.
  2. Sauté zucchini noodles in a pan over medium heat for 2-3 minutes.
  3. Toss zucchini noodles with pesto until well coated.
  4. Serve immediately.

Cauliflower Fried Rice

Cauliflower fried rice is a fantastic gluten-free alternative to traditional fried rice with all the flavors you love.

Ingredients:

  • 1 head cauliflower, grated into rice-sized pieces
  • 2 tbsp sesame oil
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 2 eggs, beaten
  • 3 tbsp soy sauce (gluten-free)
  • 1/4 cup green onions, chopped

Cooking method:

  1. Heat sesame oil in a pan over medium heat.
  2. Add cauliflower rice and mixed vegetables, sauté for 5-7 minutes.
  3. Push the mixture to the side and scramble eggs in the same pan.
  4. Mix scrambled eggs with vegetables, stir in soy sauce and green onions.
  5. Cook for another 2 minutes and serve hot.

Chickpea Salad with Lemon-Tahini Dressing

This chickpea salad with a lemon-tahini dressing is a vibrant and protein-rich gluten-free lunchtime choice.

Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp tahini
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Cooking method:

  1. In a large bowl, combine chickpeas, cucumber, bell pepper, onion, and parsley.
  2. In a separate bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper.
  3. Pour dressing over the chickpea mixture and toss to coat evenly.
  4. Chill for 30 minutes before serving.

Lentil and Vegetable Soup

Lentil and vegetable soup is a hearty and warming gluten-free meal that is perfect for lunch.

Ingredients:

  • 1 cup lentils
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 tsp thyme
  • Salt and pepper to taste

Cooking method:

  1. In a large pot, sauté onion and garlic until softened.
  2. Add carrots, celery, lentils, thyme, salt, and pepper.
  3. Pour in vegetable broth and bring to a boil.
  4. Reduce heat and simmer for 30-40 minutes until lentils are tender.
  5. Serve hot.

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are a flavorful and satisfying gluten-free lunch.

Ingredients:

  • 2 sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Corn tortillas

Cooking method:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
  3. Spread on a baking sheet and roast for 25-30 minutes.
  4. Warm corn tortillas and fill with roasted sweet potatoes and black beans.
  5. Serve with your favorite taco toppings.

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and feta stuffed portobello mushrooms make for a delicious and easy gluten-free lunch.

Ingredients:

  • 4 large portobello mushrooms
  • 2 cups spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. Remove stems from mushrooms and place caps on a baking sheet.
  3. Sauté spinach, garlic, salt, and pepper in olive oil until spinach is wilted.
  4. Mix in feta cheese, then stuff mixture into mushroom caps.
  5. Bake for 20 minutes and serve warm.

Greek Quinoa Salad

Greek quinoa salad is a refreshing and nutritious gluten-free dish that is perfect for lunch.

Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste

Cooking method:

  1. Cook quinoa in water according to package instructions and let cool.
  2. In a large bowl, combine cooked quinoa, cucumber, tomatoes, olives, onion, and feta.
  3. Whisk together olive oil, lemon juice, salt, and pepper.
  4. Pour dressing over salad and toss to combine.
  5. Chill for at least 30 minutes before serving.

Thai Peanut Chicken Lettuce Wraps

Thai peanut chicken lettuce wraps are a fun and flavorful way to enjoy a gluten-free lunch.

Ingredients:

  • 2 chicken breasts, cooked and shredded
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce (gluten-free)
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp ginger, minced
  • 1 head lettuce, leaves separated

Cooking method:

  1. In a bowl, mix peanut butter, soy sauce, lime juice, honey, and ginger to make the sauce.
  2. Toss shredded chicken with the peanut sauce until well coated.
  3. Serve chicken mixture in lettuce leaves.
  4. Garnish with additional toppings of choice.

Eggplant Rollatini

Eggplant rollatini offers a rich and savory gluten-free lunch that is sure to please.

Ingredients:

  • 2 large eggplants, sliced lengthwise
  • 1 cup ricotta cheese
  • 1 cup spinach, chopped
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese, shredded
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. Salt eggplant slices and let them sit for 10 minutes, then pat dry.
  3. Sauté spinach briefly and mix with ricotta, salt, and pepper.
  4. Spread ricotta mixture on each eggplant slice and roll up.
  5. Place in a baking dish, cover with marinara sauce and mozzarella.
  6. Bake for 25-30 minutes and serve warm.

As a mom, dreamer, and adventurer at heart, I've embarked on the most thrilling expedition of all – raising my energetic little ones. From the early morning giggles to the late-night cuddles, each moment with my children is a treasure I hold dear. Parenthood has been my greatest teacher, shaping me into the resilient, creative, and compassionate woman I am today.