Gluten-Free Lunch and Dinner Favorites
Okay, let's dive into the kitchen and whip up something truly delicious and (most importantly) gluten-free! I've been gluten-free for years now, and let me tell you, it's been quite the culinary adventure. One thing I quickly realized was how much I missed having convenient go-to recipes – the kind you can whip up for lunch without a second thought, or enjoy as a comforting dinner. And that's where my collection of Gluten-Free Lunch and Dinner Favorites really came to life!
These aren't just recipes for those with dietary restrictions, though. They're for anyone who loves good food, simple ingredients, and recipes that just plain work. These creations have fed me through busy work days, lazy weekends, and more dinner parties than I can count. It's a collection born from necessity, experimentation, and, dare I say, a little bit of kitchen magic. So, grab your aprons, friends, because we're about to get cooking!
Zesty Quinoa Salad with Roasted Vegetables (Lunch Champion!)
This salad is a flavor explosion. It's vibrant, it's satisfying, and it's incredibly versatile. I love making a big batch on Sunday to have easy lunches throughout the week.
Zesty Quinoa Salad with Roasted Vegetables
Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4-6- 1 cup quinoa, rinsed well
- 2 cups vegetable broth (low sodium)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese (optional, but oh-so-good!)
- 1/4 cup chopped fresh parsley or cilantro and a squeeze of lemon juice
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. 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. Remove from heat and set aside to cool slightly. Tip: Make sure to rinse the quinoa well to remove any bitterness.
- Roast the Veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet, using a silicone baking mat for easy cleanup. Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, flipping them halfway.
- Assemble the Salad: In a large bowl, combine the cooked quinoa and the roasted vegetables. Gently stir in the feta cheese (if using), herbs and lemon juice.
- Taste and Adjust: Before serving, taste the salad and add more salt, pepper or lemon juice as needed.
Speedy Shrimp Scampi with Gluten-Free Pasta (Dinner Winner!)
This is my go-to for a quick, yet impressive, weeknight dinner. It screams comfort but comes together in a flash.
Speedy Shrimp Scampi with Gluten-Free Pasta
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2-3- 8 ounces gluten-free spaghetti or linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/4 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter or dairy-free butter
- 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. Drain and set aside.
- Start the Scampi: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Don't let it burn!
- Add the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. If using, pour in the white wine and let it simmer for a minute.
- Finish the Dish: Stir in the parsley, red pepper flakes (if using), lemon juice, salt, and pepper. Add the butter and stir until melted and the sauce thickens slightly.
- Combine and Serve: Add the cooked pasta to the skillet and toss to coat with the scampi butter & delicious shrimp sauce. Serve hot immediately. Tip: If your shrimp is frozen, thaw it thoroughly and make sure to pat them dry with paper towels before cooking for the best results.
Tips & Tricks for Gluten-Free Goodness:
- Quinoa Swaps: If you're not a fan of quinoa, try using brown rice, or another gluten-free grain like millet.
- Veggie Variety: Feel free to swap out the vegetables in the salad. Bell peppers for broccoli, or zucchini for asparagus.
- Scampi Enhancements: If you don't have white wine, use chicken or vegetable broth instead. You could even add a little fresh basil for an extra layer of flavor. A squeeze of lemon before serving always elevates it.
- Pasta Alternatives: If gluten-free pasta isn't your favorite, you could even serve the shrimp scampi over riced cauliflower or zucchini noodles.
- Make It Vegan: The feta in the salad is completely optional, you can skip it or use a vegan alternative. The shrimp scampi can easily work with plant-based shrimp substitutes!
- Meal Prep Magic: Both these recipes are fantastic for meal prepping. Store the quinoa salad in airtight containers in the fridge for up to 4 days. The shrimp scampi is best enjoyed fresh, but the sauce can be prepared ahead of time, then quickly toss cooked shrimp and pasta right before serving.
Product Recommendations
As mentioned before, a good cast iron skillet is a game-changer for the shrimp scampi. It heats up evenly and gives a beautiful sear to the shrimp. Additionally, if you're looking to get perfectly cooked pasta, consider a pasta pot with a strainer insert, it simplifies draining so much!
And there you have it! Two of my most-loved gluten-free recipes that are perfect for lunches or dinners. I hope you enjoy making them as much as I enjoy eating them. Remember, cooking should be fun and flexible, so don't be afraid to experiment and adjust the recipes to your preferences. Happy cooking, friends!
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