What are some gluten-free lunch recipes?

1. Quinoa Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and let cool.


2. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese.


3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.


4. Pour the dressing over the salad and toss to coat.


5. Serve immediately or refrigerate until ready to eat.

2. Lettuce Wraps

Ingredients:

• 1 head of lettuce (Bibb or Romaine), leaves separated
• 1 cup cooked chicken breast, shredded
• 1/2 cup shredded carrots
• 1/2 cup diced bell peppers
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 clove garlic, minced

Instructions:

1. In a small bowl, whisk together soy sauce, lime juice, sesame oil, and minced garlic.


2. In a large bowl, combine shredded chicken, carrots, bell peppers, and cilantro. Pour the dressing over the mixture and toss to coat.


3. To assemble, spoon the chicken mixture onto the center of each lettuce leaf.


4. Sprinkle with chopped peanuts and serve.

3. Zucchini Noodles with Pesto

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce (gluten-free)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.


2. Add zucchini noodles and cherry tomatoes to the skillet. Sauté for 2-3 minutes until zucchini is tender.


3. Remove from heat and stir in pesto sauce. Season with salt and pepper to taste.


4. Sprinkle with grated Parmesan cheese and serve immediately.

4. Rice Bowl with Black Beans and Avocado

Ingredients:

• 1 cup cooked brown rice
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. In a large bowl, combine brown rice, black beans, avocado, corn, tomatoes, and red onion.


2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.


3. Pour the dressing over the rice bowl and toss to coat.


4. Garnish with chopped cilantro and serve.

5. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup salsa (gluten-free)
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).


2. In a large bowl, mix together cooked quinoa, black beans, corn, and salsa. Season with salt and pepper.


3. Stuff each bell pepper half with the quinoa mixture.


4. Place stuffed peppers in a baking dish and drizzle with olive oil.


5. Sprinkle shredded cheddar cheese on top.


6. Bake for 25-30 minutes, until peppers are tender and cheese is melted and golden brown.


7. Serve hot.