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Vibrant Gluten-Free Rainbow Bowl: A Flavorful & Easy Recipe

Be Gluten Free January 06, 2025

Okay, let's put on our aprons and get cooking!

I'm so excited to share one of my go-to recipes for super satisfying, totally gluten-free meals that are perfect for lunch or dinner. This isn't just about avoiding gluten; it's about embracing vibrant flavors and wholesome ingredients that make you feel good from the inside out. I remember when I first went gluten-free, I felt like I was living on a diet of sad salads. But trust me, my friend, those days are LONG gone!

This recipe is a compilation of some of my favorite elements from different dishes - a little bit Mediterranean, a smidge Tex-Mex, and a whole lotta delicious. I call it my "Rainbow Bowl," because it's just bursting with color and goodness. Ready to dive in?

Recipe Card

Rainbow Bowl (Gluten-Free)

  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Yields: 4 servings

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 (15-oz) can black beans, rinsed
  • 1 (15-oz) can corn, drained
  • 1 (14.5-oz) can diced tomatoes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 avocado, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime

Instructions:

  1. Cook quinoa in vegetable broth.
  2. Sauté onion and garlic in olive oil.
  3. Add bell peppers and cook until softened.
  4. Stir in beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
  5. Simmer for 10 minutes.
  6. Assemble bowls with quinoa, veggie mixture, avocado, cilantro, and lime juice.

Instructions

  1. Get the Quinoa Going: First things first, let's get our quinoa cooking. This is the hearty base of our bowl. Combine the uncooked quinoa and vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside. Tip: If you want to add a little extra nuttiness, toast the quinoa in the saucepan for a few minutes before adding the broth.
  2. Sauté the Aromatics: While the quinoa is simmering, grab a large skillet and heat the olive oil over medium heat. Add the chopped red onion and cook until it's softened and translucent (about 3-5 minutes). Toss in the minced garlic and cook for another minute until it's fragrant. You know the smell, the one that makes your whole kitchen cozy? Don't let the garlic burn, it becomes bitter!
  3. Add the Veggies: Now, it's time to toss in those gorgeous bell peppers. Stir them into the onion and garlic mixture and cook for about 5 minutes, until they start to soften. This is where the colors really start to pop!
  4. Bring on the Beans and Tomatoes: Add the black beans, corn, and diced tomatoes (with their juices!) to the skillet. Stir everything together and fold in the chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing all the flavors to meld together beautifully. Taste and adjust the seasoning as needed. This is your bowl, make it perfect for YOU!
  5. Assemble Your Rainbow Bowl: Now for the BEST part! Scoop a generous serving of the cooked quinoa into a bowl. Top with the flavorful veggie and bean mixture. Finish it off with the diced avocado, fresh cilantro, and a squeeze of lime juice.
  6. Get Fancy (Optional): If you're feeling extra fancy (or just particularly hungry), add those optional toppings! A sprinkle of gluten-free feta, a dollop of Greek yogurt or sour cream, a pinch of red pepper flakes... The sky's the limit!

Tips & Tricks

  • Spice It Up: If you want more heat, add a pinch of cayenne pepper or some chopped jalapeños to the skillet along with the bell peppers.
  • Protein Boost: Feel free to add some cooked chicken, shrimp, or chickpeas to up the protein factor.
  • Grain Switch-Up: Not a quinoa fan? No problem! This works just as well with brown rice or even couscous (make sure it's gluten-free couscous!).
  • Big Batch Magic: This recipe is fantastic for meal prepping. Just cook up a big batch on Sunday, and you've got easy lunches or dinners ready for the week.
  • Seasonal Swaps: Feel free to switch up the veggies based on what's in season! Zucchini, squash, and eggplant are all great additions.
  • Dressing it Up: Not feeling the simplicity? Mix a little olive oil and lime juice with some minced garlic and oregano, drizzle this homemade dressing over the bowl!

Product Recommendations

  • To ensure the quinoa cooks perfectly even, I love using a heavy bottom saucepan. It distributes the heat evenly, no more scorched bottoms!
  • To make chopping all those veggies so much faster, a good quality chef's knife is a MUST. It's a game changer!
  • And if you're someone who struggles to get all those veggies diced like me, I highly recommend getting a vegetable chopper.

So there you have it! My go-to Rainbow bowl recipe. It's colorful, flavorful, and packed with goodness. It's perfect for all those gluten-free lunches and dinners that you need to be absolutely amazing. This is more than just a recipe it's a celebration of eating well and enjoying every bite. Give it a try and let me know what you think! I'd love to hear how you make it your own in the comments below.

Happy Cooking!

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