10 Quick and Easy Gluten-Free Lunch Recipes

Ingredients

• • 1 cup cooked quinoa

• • 1 can (15 oz) chickpeas, rinsed and drained

• • 1 cup cherry tomatoes, halved

• • 1 cucumber, diced

• • 1/2 cup feta cheese, crumbled

• • 2 tablespoons olive oil

• • 1 tablespoon lemon juice

• • Salt and pepper to taste

• • Fresh parsley for garnish

Instructions

1. 1. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and feta cheese.

1. 1. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

1. 1. Pour the dressing over the salad and toss to combine.

1. 1. Garnish with fresh parsley and serve chilled or at room temperature.

Ingredients

• • 2 medium zucchinis, spiralized

• • 1/2 cup pesto (store-bought or homemade)

• • 1 cup cherry tomatoes, halved

• • 2 tablespoons pine nuts (optional)

• • Salt and pepper to taste

• • Parmesan cheese for serving (optional)

Instructions

1. 1. In a large skillet, sauté the spiralized zucchini over medium heat for 3-5 minutes until just tender.

1. 1. Remove from heat and toss with pesto, cherry tomatoes, and pine nuts.

1. 1. Season with salt and pepper. Serve warm with a sprinkle of Parmesan cheese, if desired.

Ingredients

• • 1 lb cooked chicken, shredded

• • 1 avocado, diced

• • 1 cup diced bell peppers

• • 1/4 cup sour cream or Greek yogurt

• • 1 tablespoon lime juice

• • Butter or Romaine lettuce leaves

• • Salt and pepper to taste</li

Instructions

1. 1. In a bowl, combine the shredded chicken, avocado, bell peppers, sour cream, lime juice, salt, and pepper.

1. 1. Fill each lettuce leaf with the chicken mixture and serve immediately.

Ingredients

• • 2 sweet potatoes, peeled and diced

• • 1 can (15 oz) black beans, rinsed and drained

• • 1 tablespoon olive oil

• • 1 teaspoon cumin

• • 1 teaspoon paprika

• • Corn tortillas

• • Fresh cilantro for garnish

• • Salsa for serving

Instructions

1. 1. Preheat your oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper.

1. 1. Spread on a baking sheet and roast for about 25-30 minutes until tender.

1. 1. Warm corn tortillas and fill each with roasted sweet potatoes and black beans.

1. 1. Garnish with fresh cilantro and serve with salsa.

Ingredients

• • 3 large tomatoes, sliced

• • 8 oz fresh mozzarella cheese, sliced

• • Fresh basil leaves

• • 2 tablespoons olive oil

• • 1 tablespoon balsamic glaze

• • Salt and pepper to taste

Instructions

1. 1. On plates, arrange alternating slices of tomatoes and mozzarella cheese.

1. 1. Top with fresh basil leaves, drizzle with olive oil and balsamic glaze.

1. 1. Season with salt and pepper. Serve immediately.

Ingredients

• • 4 hard-boiled eggs, chopped

• • 1/4 cup mayonnaise

• • 1 teaspoon mustard

• • Salt and pepper to taste

• • Butter or Romaine lettuce leaves

• • Chives for garnish (optional)

Instructions

1. 1. In a mixing bowl, combine chopped eggs, mayonnaise, mustard, salt, and pepper.

1. 1. Fill each lettuce leaf with egg salad and garnish with chopped chives, if desired.

Ingredients

• • 1 can (15 oz) chickpeas, rinsed and drained

• • 1/4 cup mayonnaise

• • 1 tablespoon Dijon mustard

• • 1/2 cup diced celery

• • Salt and pepper to taste

• • Gluten-free bread or rolls

• • Leafy greens for serving

Instructions

1. 1. In a bowl, mash chickpeas with a fork, leaving some whole for texture.

1. 1. Add mayonnaise, mustard, celery, salt, and pepper. Mix to combine.

1. 1. Spread on gluten-free bread and serve with leafy greens.

Ingredients

• • 2 slices gluten-free bread, toasted

• • 1 ripe avocado

• • 1/2 cup sliced radishes

• • Salt and pepper to taste

• • Red pepper flakes (optional)

Instructions

1. 1. Mash the avocado in a bowl and spread it generously on toasted bread.

1. 1. Top with sliced radishes, and season with salt, pepper, and red pepper flakes.

Ingredients

• • 3 eggs

• • 1 cup fresh spinach

• • 1/4 cup feta cheese, crumbled

• • Salt and pepper to taste

• • 1 tablespoon olive oil

Instructions

1. 1. In a bowl, whisk the eggs with salt and pepper.

1. 1. Heat olive oil in a skillet over medium heat and add spinach. Cook until wilted.

1. 1. Pour eggs over spinach and cook until edges start to set, then add feta cheese.

1. 1. Fold the omelette in half and finish cooking to your desired doneness.

Ingredients

• • 1 can (15 oz) chickpeas, rinsed and drained

• • 1/4 cup fresh parsley, chopped

• • 1/4 onion, chopped

• • 2 cloves garlic

• • 1 tablespoon cumin

• • Salt and pepper to taste

• • 2 tablespoons olive oil

• • Tahini sauce for drizzling

Instructions

1. 1. Preheat oven to 375°F (190°C). In a food processor, combine chickpeas, parsley, onion, garlic, cumin, salt, and pepper, and pulse until combined.

1. 1. Form mixture into small balls and place on a baking tray. Drizzle with olive oil.

1. 1. Bake for about 25 minutes until golden brown. Serve drizzled with tahini sauce.