Gluten-Free Delights: A Collection of My Favorite Recipes
Okay, let's get cooking! I'm so excited to share this recipe with you because, honestly, it's become a staple in my kitchen. We're talking about a collection of my absolute favorite go-to, gluten-free wonders that work just as perfectly for a satisfying lunch as they do for a cozy dinner. Think vibrant flavors, textures that'll make your taste buds sing, and the best part? They're all completely gluten-free, without sacrificing a single ounce of deliciousness. This isn't just a recipe; it's a life-saver on those days when you're out of ideas and hangry but also committed to a gluten-free lifestyle.
I remember the first time I tried a "gluten-free" version of some supposedly yummy dish. It tasted like cardboard. I felt so dejected. That's what sparked a personal quest to perfect flavors and textures in my gluten-free cooking. I didn't give up on gluten-free and neither should you! And, I promise you, these are anything but bland!
The Star Players: Our Gluten-Free Power Trio
Before we dive into the specific instructions, let's talk about the recipes we're going to tackle. We won't just be sticking to one dish, but a small collection. Each one stands on its own, but I often make more than one recipe so I can have options readily available.
- Zesty Quinoa Salad with Roasted Veggies: This salad is packed with so much flavor, it's ridiculous. We're talking about perfectly roasted veggies mingling with fluffy quinoa and a bright, lemon-herb vinaigrette.
- Quick & Easy Gluten-Free Pasta with Tomato-Basil Sauce: Yes, you *can* have delicious pasta after going gluten-free! We're talking about a simple, comforting dish that comes together in a snap.
- Savory Chickpea Flatbreads for Sandwiches or More: These are our little bread stars that are as versatile as they are delicious.
1. Zesty Quinoa Salad with Roasted Veggies
Ingredients:
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups water or vegetable broth
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese (optional, omit or use a plant-based alternative for Vegan)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- For the Lemon-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Cook the Quinoa: Bring the rinsed quinoa and water or vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside to cool slightly. Using a heavy-bottomed saucepan can help with even cooking.
- Roast the Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, giving your veggies a lovely char that will enhance the flavour.
- Make the Vinaigrette: In a small bowl or glass jar with lid, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, oregano, thyme, garlic powder, salt, and pepper. If you're using a jar, shake it well to combine.
- Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, feta cheese (if using), fresh parsley, and fresh basil. Drizzle the lemon-herb vinaigrette over the salad and toss everything gently to combine.
2. Quick & Easy Gluten-Free Pasta with Tomato-Basil Sauce
Ingredients:
- 1 pound gluten-free pasta of your choice (I love penne or fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves, chopped
- Parmesan cheese, grated (optional) or any plant based cheese alternative
Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Be sure to stir occasionally to prevent sticking. Reserve about 1/2 cup of the pasta water before draining.
- Sauté the Garlic: While the pasta is cooking heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds but don't let it burn.
- Make the Sauce: Pour in the crushed tomatoes, add the oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for about 10 minutes, letting all the flavours marry together. Stir occasionally.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the tomato sauce. Toss to coat, adding a splash of the reserved pasta water if the sauce is too thick. Stir in the fresh basil.
- Serve immediately, topped with grated Parmesan cheese (if using). I find that silicone tongs are particularly helpful for tossing pasta without splattering.
3. Savory Chickpea Flatbreads for Sandwiches or More
Ingredients:
- 1 cup chickpea flour (also called besan)
- 1 cup water
- 1 tablespoon olive oil, plus more for cooking
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs like cilantro or parsley (optional)
Instructions:
- Make the Batter: In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, cumin, turmeric, salt, and pepper until smooth. Let the batter rest for about 15-20 minutes to allow the chickpea flour to fully absorb the liquid.
- Cook the Flatbreads: Heat a lightly oiled non-stick skillet or cast iron griddle over medium heat. Once hot, pour about 1/4 cup of batter onto the skillet, spreading it into a thin circle.
- Cook Each Side: Cook the flatbread for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully using a spatula. Repeat with the remaining batter.
- Serve: Serve your flatbreads warm, either as a side, in place of bread for sandwiches, or on their own and topped as you like. Sprinkle with fresh herbs if desired.
Recipe Card
Gluten-Free Lunch and Dinner Favorites
Prep Time: 20 minutes
Cook Time: 30-40 minutes (depends on quantity)
Yields: Varies depending on how much of each recipe you are making.
Ingredients:
- See Above for all Ingredients under each of the 3 sections
Instructions:
- See Above for all Instructions under each of the 3 sections
Notes:
- Use gluten-free ingredients for all recipes.
- Adjust seasonings and additions to your preference.
- Excellent made ahead and reheated for meals throughout the week.
Tips & Tricks for Gluten-Free Success
- Get Creative with Veggies: Feel free to swap out veggies in the salad with whatever you have on hand! Roasted sweet potatoes, broccoli, or cauliflower would all be fantastic.
- Spice it Up: Add a dash of chili flakes or a pinch of smoked paprika to any of these recipes to introduce a little warmth and depth of flavour.
- Bulk it Up: Add some protein like grilled chicken, chickpeas, or lentils to the quinoa salad or pasta for a heartier meal.
- Pasta Water is your Friend: Always reserve a little pasta water–it's like liquid gold for making the perfect sauce consistency.
- Seasoning is Key: Don't be shy with seasoning! Taste as you go and adjust to your preference.
- Experiment with Fillings: The chickpea flatbreads are incredibly versatile. Try different fillings for sandwiches, or use them as a base for mini pizzas.
I hope you love these recipes as much as I do! Let me know in the comments below which one you try first or if you have any variations you think I should try. Happy cooking friend!
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