Welcome to the world of gluten-free culinary creativity, where every dish is a masterpiece of flavor and wellness. At MOOD, your haven for gluten-free dining in Tequesta, FL, we're excited to share a collection of gluten-free recipes that will tantalize your taste buds and nourish your body. In this blog post, prepare to embark on a journey of culinary magic as we unveil some of our favorite gluten-free recipes.
For a wholesome and energizing lunch, check out these recipes. Brimming with a vibrant assortment of vegetables and protein these dishes are a delightful blend of flavor and wellness.
For a vibrant and nutritious lunch, whip up our Rainbow Quinoa Salad. Packed with a colorful array of vegetables and protein-rich quinoa, this salad is a celebration of taste and health. Drizzle with our homemade Citrus Vinaigrette for a zesty kick that brings all the flavors together.
1. Prepare the Quinoa:
Cook quinoa according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.
2. Prepare the Citrus Vinaigrette:
In a small bowl, whisk together the orange juice, lemon juice, honey or maple syrup, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is well combined. Taste and adjust the seasoning if needed.
3. Assemble the Salad:
In a large bowl, combine the cooked and cooled quinoa, diced bell peppers, grated carrots, chopped cucumber, chopped red cabbage, chopped parsley, chopped red onion, and dried cranberries or raisins.
4. Add the Dressing:
Pour the prepared citrus vinaigrette over the salad ingredients. Gently toss the salad to ensure that all the ingredients are coated with the dressing.
5. Optional Toppings:
If using, sprinkle crumbled feta cheese and chopped nuts over the salad. These add extra flavor and texture.
6. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.
7. Serve:
Serve the Rainbow Quinoa Salad with Citrus Vinaigrette as a refreshing and colorful side dish or a light meal. It's perfect for picnics, potlucks, or as a nutritious lunch option.
Enjoy the vibrant flavors and textures of this Gluten-Free Rainbow Quinoa Salad with Citrus Vinaigrette!
1. Arrange the salad greens on a plate.
2. Top with grilled chicken slices, cherry tomatoes, cucumber, red onion, and avocado.
3. Drizzle with gluten-free balsamic vinaigrette dressing.
Grilled chicken salad is a great way to get in your protein and veggies. The combination of lean protein, fresh produce, healthy fats, and fiber makes it a super-nutritious meal option.
Remember to check all labels for gluten-containing ingredients to ensure the recipes are truly gluten-free. Enjoy your lunch!
1. In a bowl, combine cooked quinoa, black beans, sautéed bell peppers and onions.
2. Top with sliced avocado and chopped cilantro.
3. Squeeze lime juice over the bowl and add salsa or hot sauce to taste.
This bowl is packed with plant based protein – Both the protein from the quinoa and black beans will give you energy and help you get through the afternoon without wanting to fall asleep!
1. In a wok or large skillet, heat oil over high heat.
2. Add minced garlic and grated ginger, and sauté briefly.
3. Add mixed vegetables and cooked protein, and stir-fry until vegetables are tender-crisp.
4. Add gluten-free tamari or soy sauce and toss to coat.
5. Serve over cooked rice or rice noodles.
From a nutrition standpoint, one of the best reasons to stir-fry vegetables, as we did in today's recipe, is to hang on to water-soluble vitamins like vitamin C and a host of B vitamins. Vegetables cooked quickly and in the least amount of liquid retain more nutrients.
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa or rice, seasoned ground meat, diced tomatoes, corn, and black beans.
3. Season with cumin, chili powder, salt, and pepper.
4. Stuff the bell pepper halves with the mixture and place them in a baking dish.
5. Top with shredded cheese and bake until the peppers are tender and the cheese is melted.
This recipe is a healthier take on traditional stuffed peppers. Not too heavy, and packed with fiber, this lunch is a show stopper for the afternoon without needing a nap.
1. Dip a rice paper wrap in warm water until pliable. Place it on a damp kitchen towel.
2. Arrange shrimp or tofu, vegetables, herbs, and noodles in the center.
3. Fold the sides of the rice paper over the filling, then roll it up tightly.
4. Serve with gluten-free dipping sauce.
Low in carbohydrates and calories, this is a great afternoon treat. Nutrient rich, high in fiber, easy to prepare and not to mention really refreshing on a warmer day.