Gluten-free recipes

Gluten-free american quinoa power lunch bowl

A hearty quinoa bowl with roasted vegetables, chickpeas, and lemon tahini dressing.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups broccoli florets
• 1 cup canned chickpeas, drained
• 1 cup cherry tomatoes, halved
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, grated
• 3 tbsp olive oil
• to taste salt and pepper

Steps

1. Rinse quinoa, combine with water and a pinch of salt, and simmer covered 15 minutes; fluff.
2. Preheat oven to 425F and toss broccoli and chickpeas with 1 tbsp oil, salt, and pepper.
3. Roast the broccoli and chickpeas 20 minutes until crisp-tender.
4. Whisk tahini, lemon juice, garlic, remaining oil, and a splash of water into a dressing.
5. Divide quinoa among bowls and top with roasted vegetables, chickpeas, and cherry tomatoes.
6. Drizzle with lemon tahini dressing and serve.

Keeping it gluten-free

Made with gluten-free ingredients as written — dairy-free. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.