Gluten-Free Lunch and Dinner Recipes
Okay, let's get cooking! And by cooking, I really mean embarking on a delicious gluten-free adventure together! Today, we're not just making one meal, we're crafting the dynamic duo – lunch and dinner, both gluten-free, and both absolutely bursting with flavor. This isn't some bland, sad substitute meal; trust me, these are the recipes I reach for when I want comfort, satisfaction, and yes, even a little bit of culinary excitement.
These particular recipes are a treasure trove I've built over the years, adapted from family favorites and inspired by countless cooking experiments (some successful, some… less so, but hey, that's how we learn!). One of my earliest memories involves my grandmother attempting to make a huge pot of pasta for a family gathering and accidentally using corn starch instead of flour. The result? A gooey, glue-like disaster that, while hilarious in hindsight, made me realize the importance of accurate measurements and the sheer power of gluten! It also inspired me to master gluten-free cooking in her honor. So, let's get started and create something spectacular, shall we?
Lunch: Vibrant Mediterranean Quinoa Salad
Forget boring salads! This Mediterranean Quinoa Salad is a celebration of fresh flavors and textures, perfect for a midday boost. It's quick to assemble and keeps well, making it ideal for busy weekdays or even a light weekend brunch.
Vibrant Mediterranean Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup Kalamata olives, halved
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional, or use a dairy-free alternative)
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions:
- Cook the Quinoa: Combine the rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly, this step is key for a non mushy salad.
- Prep the Veggies: While the quinoa is cooking, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and halve the Kalamata olives. Thinly slice the red onion.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Feel free to add a pinch of red pepper flakes here for a little kick, if you're feeling adventurous!
- Combine Ingredients: In a large bowl, combine the cooled quinoa, prepared vegetables, feta cheese (if using), parsley, and mint.
- Dress the Salad: Pour the dressing over the salad and gently toss to combine. Make sure everything is nicely coated.
- Taste & Serve: Give it a taste and adjust seasonings as needed. Serve immediately or chill for later. This salad gets even better after a bit of time in the fridge, allowing the flavors to meld beautifully.
Dinner: Speedy Lemon Herb Chicken with Roasted Vegetables
For dinner, we're keeping it simple, wholesome, and incredibly tasty with this Lemon Herb Chicken and Roasted Vegetables. It's a one-pan wonder that requires minimal cleanup, because let's be honest, who enjoys scrubbing pots after a long day? We're all about efficient deliciousness here!
Speedy Lemon Herb Chicken with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried Italian herbs
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat the Oven and Prep Veggies: Preheat your oven to 400°F (200°C). Cut the red onion into wedges and chop the bell peppers into 1-inch pieces. Cut the broccoli into florets, making sure they aren't too large to roast through nicely.
- Prepare the Chicken and Veggies: Place the chicken pieces and chopped vegetables in a large baking dish or on a large rimmed baking sheet. Using a large sheet pan is key to letting the vegetables roast properly without overcrowding.
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Italian herbs, dried thyme, salt, and pepper.
- Coat Everything: Pour the marinade over the chicken and vegetables, and toss to coat everything evenly. Make sure all of the surfaces of the veggies and chicken are coated! This is key for maximum flavor.
- Roast: Spread the chicken and vegetables in a single layer ensuring they're not overcrowded for optimal roasting. Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. A great digital meat thermometer makes checking the chicken accurate and effortless.
- Serve Hot: Remove from the oven and serve immediately. This is fantastic on its own or with a side of gluten-free rice.
Tips & Tricks For Both Recipes:
- Quinoa Salad Variations: Get creative! Add other veggies like artichoke hearts, sun-dried tomatoes, or roasted red peppers. For a richer flavor, toast the quinoa in a dry pan for a few minutes before cooking.
- Lemon Herb Chicken Customizations: Don't be afraid to play with herbs and spices. A dash of smoked paprika or chili flakes can add warmth, while adding some fresh dill or rosemary in place of dried can freshen the flavor. You can also use different vegetables like zucchini, carrots, or asparagus. Using a rotisserie chicken shortcut if the kitchen is too much will also make this just a prep and roast meal.
- Make-Ahead Magic: Both recipes can be prepped ahead. The quinoa salad holds up wonderfully in the fridge, and the chicken and vegetables can be marinated ahead of time, saving precious minutes later.
- Dietary Adjustments: For a vegan version of the salad, omit the feta and consider adding some cooked chickpeas or white beans for extra protein. Ensure that you're only using gluten-free ingredients like Tamari instead of Soy Sauce.
Recipe Card
Here is a quick look at the recipe
Vibrant Mediterranean Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup Kalamata olives, halved
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Cook quinoa in water/broth.
- Prep all vegetables
- Whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Combine quinoa, veggies, feta, herbs.
- Dress salad and serve.
Speedy Lemon Herb Chicken with Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 large red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups broccoli florets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp dried Italian herbs
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp pepper
Instructions:
- Preheat oven to 400F
- Chop all vegetables and chicken.
- Whisk all marinade ingredients.
- Coat everything in the marinade.
- Roast for 20-25 minutes and serve hot.
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