18 Delicious Gluten Free Lunch Recipes for Everyone

Oh, the joy of discovering gluten-free lunches that are as delightful to make as they are to eat! Whether you’re navigating dietary needs or simply exploring new flavors, our roundup of 18 delicious recipes promises something for everyone. From quick fixes to hearty meals, these dishes are sure to inspire your midday meals. Dive in and find your next favorite lunch!

Quinoa and Black Bean Salad

Today’s the day to ditch the dull and dive into a bowl of vibrant, veggie-packed goodness that’ll make your taste buds do a happy dance. This Quinoa and Black Bean Salad isn’t just a meal; it’s a colorful fiesta in a bowl that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp salt

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
4. While the quinoa cooks, in a large bowl, mix together the black beans, corn, red bell pepper, red onion, and cilantro.
5. In a small bowl, whisk together the olive oil, lime juice, cumin, and salt to make the dressing.
6. Fluff the quinoa with a fork and add it to the large bowl with the vegetables.
7. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
8. Give the salad a final toss before serving to redistribute the dressing. Tip: Serve on a bed of greens for an extra nutrient boost.

Unbelievably fresh and bursting with textures, this salad is a crunchy, creamy, and slightly tangy delight. Try scooping it up with some crispy tortilla chips for a fun twist on taco night!

Gluten Free Avocado Chicken Salad

Mmm, who knew ditching gluten could taste this good? Dive fork-first into our Gluten Free Avocado Chicken Salad, where creamy meets crunchy in a dance of flavors that’ll make your taste buds do the cha-cha. Perfect for those days when you want to eat healthy but your soul demands something decadent.

Ingredients

• 2 cups cooked chicken, shredded
• 1 large avocado, diced
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a large mixing bowl, combine the shredded chicken and diced avocado. Gently mash the avocado with the chicken to start creating a creamy base.
2. Add the Greek yogurt and lime juice to the bowl. Mix well to ensure everything is evenly coated, adding a tangy brightness to the salad.
3. Season with salt and black pepper, adjusting to your liking but remember, we’re aiming for flavor, not a salt lick.
4. Fold in the finely chopped red onion and cilantro for that extra crunch and a burst of freshness.
5. Let the salad chill in the refrigerator for at least 30 minutes before serving. This step is crucial for the flavors to marry and the salad to reach its peak deliciousness.

Whoa, this salad is a texture dream with the creaminess of avocado and yogurt playing off the crunch of red onion and the freshness of cilantro. Serve it on a bed of greens, stuff it in a gluten-free wrap, or just eat it straight out of the bowl with a spoon—no judgment here.

Zucchini Noodles with Pesto

Buckle up, buttercups, because we’re about to spiralize our way into a healthier, happier meal with zucchini noodles that’ll make you forget all about pasta (well, almost). This dish is a vibrant, green machine powered by homemade pesto that’s as easy to whip up as it is to devour.

Ingredients

• 4 medium zucchinis
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Tip: If you don’t have a spiralizer, a julienne peeler works in a pinch.
2. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: For a creamier pesto, add a tablespoon of water.
4. Season the pesto with salt and pepper, then give it one last pulse to mix.
5. In a large bowl, toss the zucchini noodles with the pesto until evenly coated. Tip: Let the noodles sit for 5 minutes to soften slightly for a more pasta-like texture.

Delightfully fresh and bursting with flavor, these zucchini noodles with pesto are a game-changer for weeknight dinners. Serve them with a sprinkle of extra Parmesan and a side of cherry tomatoes for a pop of color and sweetness.

Cauliflower Rice Stir Fry

Hold onto your spatulas, folks, because we’re about to turn the humble cauliflower into the star of your stir fry night—no rice required, and no flavor sacrificed!

Ingredients

• 1 head cauliflower, riced
• 2 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced bell peppers
• 1/2 cup chopped onions
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 eggs, beaten
• 1/4 cup green onions, sliced

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced carrots, bell peppers, and onions to the skillet. Stir fry for 5 minutes until vegetables start to soften.
3. Tip: Keep the veggies moving to avoid burning and ensure even cooking.
4. Add minced garlic and grated ginger. Stir fry for 1 minute until fragrant.
5. Push vegetables to one side of the skillet. Pour beaten eggs into the other side. Scramble the eggs for 2 minutes until fully cooked.
6. Tip: Scrambling the eggs separately first ensures they don’t get lost in the veggie mix.
7. Mix the scrambled eggs with the vegetables. Add riced cauliflower, soy sauce, and red pepper flakes. Stir fry for 5 minutes until the cauliflower is tender but still crisp.
8. Tip: Don’t overcrowd the skillet to get that perfect stir fry texture.
9. Garnish with sliced green onions before serving.

Boom! You’ve got a stir fry that’s bursting with texture—crunchy veggies, fluffy eggs, and just the right amount of bite from the cauliflower rice. Serve it up in a bowl with a sprinkle of extra green onions or go wild and wrap it in lettuce cups for a low-carb twist.

Gluten Free Turkey and Cheese Roll Ups

Gather ’round, folks, because we’re about to turn your lunchbox from ‘meh’ to ‘more, please!’ with these Gluten Free Turkey and Cheese Roll Ups. Perfect for those who like their meals quick, tasty, and with a side of ‘why didn’t I think of that?’

Ingredients

• 4 large gluten-free tortillas
• 8 slices turkey breast
• 4 slices cheddar cheese
• 1/2 cup spinach leaves
• 1/4 cup mayonnaise
• 1 tbsp mustard

Instructions

1. Lay out the 4 large gluten-free tortillas on a clean, flat surface.
2. Spread 1/4 cup mayonnaise evenly over each tortilla, leaving a 1-inch border around the edges.
3. Drizzle 1 tbsp mustard over the mayonnaise on each tortilla.
4. Place 2 slices turkey breast on each tortilla, covering the majority of the surface.
5. Add 1 slice cheddar cheese on top of the turkey on each tortilla.
6. Distribute 1/2 cup spinach leaves evenly among the tortillas, placing them on top of the cheese.
7. Roll each tortilla tightly from one end to the other, ensuring the fillings are compact.
8. Slice each rolled tortilla into 1-inch pieces using a sharp knife for clean cuts.
9. Serve immediately or wrap in parchment paper for a portable snack.

Just like that, you’ve got a snack that’s as fun to eat as it is to make. The creamy mayo and sharp mustard play off the savory turkey and melty cheese, while the spinach adds a fresh crunch. Try serving these roll-ups with a side of pickles or your favorite gluten-free chips for an extra punch of flavor.

Sweet Potato and Black Bean Tacos

Feast your eyes on this vibrant, veggie-packed delight that’s about to become your new taco Tuesday obsession. Sweet Potato and Black Bean Tacos are here to prove that meatless meals can be just as hearty and flavorful as their carnivorous counterparts, with a playful twist that’ll have your taste buds dancing.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 clove garlic, minced
• 1/2 cup chopped cilantro
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes roast, heat a medium skillet over medium heat and sauté the red onion and garlic until soft, about 3 minutes.
5. Add the black beans to the skillet and cook for another 2 minutes, just until heated through.
6. Warm the corn tortillas according to package instructions, keeping them wrapped in a clean towel to stay soft.
7. To assemble the tacos, layer each tortilla with roasted sweet potatoes, the black bean mixture, sliced avocado, crumbled feta, and a sprinkle of chopped cilantro.
8. Serve immediately with lime wedges on the side for squeezing over the top.

Kick back and savor the symphony of textures and flavors in every bite—creamy avocado, tangy feta, and the smoky sweetness of the potatoes. For an extra kick, drizzle with hot sauce or a dollop of Greek yogurt. These tacos are not just a meal; they’re a fiesta on a plate!

Grilled Shrimp Salad with Mango Dressing

Just when you thought shrimp couldn’t get any more irresistible, we go and throw them on the grill, then toss them into a salad with a mango dressing that’s basically summer in a bowl. This dish is a vibrant, flavor-packed punch that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups mixed greens
• 1 mango, peeled and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the grill to ensure each shrimp gets a perfect sear.
4. While the shrimp cooks, prepare the dressing by blending the mango, lime juice, honey, 1 tbsp olive oil, and 1/2 tsp salt until smooth. Tip: For a chunkier dressing, pulse the blender a few times instead of blending completely.
5. In a large bowl, combine the mixed greens, grilled shrimp, red onion, and cilantro.
6. Drizzle the mango dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Unbelievably fresh and bursting with flavors, this salad is a textural dream with juicy shrimp, crisp greens, and creamy mango dressing. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams tropical vacation.

Gluten Free Veggie Wrap with Hummus

Craving something deliciously wholesome yet ridiculously easy to whip up? Say hello to your new lunchtime hero, a gluten-free veggie wrap that’s packed with crunch, flavor, and a generous slather of hummus to keep things interesting.

Ingredients

• 1 large gluten-free tortilla
• 1/2 cup hummus
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 cup sliced red bell pepper
• 1/4 cup baby spinach
• 1 tbsp olive oil

Instructions

1. Lay the gluten-free tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the shredded carrots, sliced cucumber, red bell pepper, and baby spinach on top of the hummus.
4. Drizzle the olive oil over the veggies for an extra flavor boost.
5. Carefully fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling.
6. Heat a non-stick skillet over medium heat (350°F) and place the wrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.
7. Remove from the skillet and let it cool for a minute before slicing in half diagonally.

You’ll love the contrast of the crispy tortilla against the creamy hummus and fresh, crunchy veggies. Serve it with a side of sweet potato fries or a simple salad for a meal that’s as satisfying as it is colorful.

Chickpea Salad Sandwich

Unbelievably easy yet ridiculously satisfying, this chickpea salad sandwich is your ticket to lunchtime glory without the fuss. Perfect for those days when you’re too busy to cook but too proud to settle for sad desk salads.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole wheat bread
• 4 leaves lettuce
• 1 medium tomato, sliced

Instructions

1. In a large bowl, mash the chickpeas with a fork until they’re mostly crushed but some whole pieces remain for texture.
2. Add the mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and black pepper to the bowl with the chickpeas.
3. Stir all the ingredients together until well combined. Tip: For extra flavor, let the mixture sit in the fridge for 30 minutes before assembling the sandwiches.
4. Toast the whole wheat bread slices until golden brown, about 2-3 minutes in a toaster set to medium.
5. Place a lettuce leaf on two of the toasted bread slices.
6. Divide the chickpea salad evenly between the two slices, spreading it over the lettuce.
7. Top the chickpea salad with tomato slices, then cover with the remaining bread slices. Tip: For a crunchier sandwich, add a layer of cucumber slices or sprouts.
8. Cut the sandwiches in half diagonally and serve immediately. Tip: Wrap them in parchment paper for a picnic-ready meal that’s as stylish as it is delicious.

Gloriously creamy with a satisfying crunch, this sandwich is a textural dream. Serve it with a side of sweet potato fries or a crisp apple for a lunch that’s anything but ordinary.

Gluten Free Sushi Rolls

Yikes, who knew gluten-free could taste this good? Dive into the world of sushi without the worry, because these gluten-free sushi rolls are about to rock your taste buds with their fearless flavor and roll-with-it attitude.

Ingredients

• 1 cup sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1/2 lb cooked shrimp, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear, then cook according to package instructions.
2. While the rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a small bowl until dissolved.
3. Spread the cooked rice on a baking sheet, drizzle with the vinegar mixture, and fan to cool to room temperature for the perfect sticky texture.
4. Place a nori sheet on a bamboo mat, spread a thin layer of rice, leaving a 1-inch border at the top.
5. Arrange cucumber, avocado, and shrimp in a line at the bottom of the rice-covered nori.
6. Roll tightly from the bottom, using the mat to press firmly as you go.
7. Slice the roll into 8 pieces with a wet knife for clean cuts, sprinkle with sesame seeds, and repeat with remaining ingredients.

Just like that, you’ve got sushi rolls that are as fun to make as they are to eat—crisp, creamy, and packed with a punch of flavor. Serve them up with a side of sass or soy sauce, your call.

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa? Say hello to your new weeknight hero! These vibrant vessels of joy are packed with everything delicious and nutritious, proving that healthy eating doesn’t have to be a snooze fest.

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup shredded cheese
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Choose peppers that can stand upright for easier stuffing.
3. Rinse the quinoa under cold water, then combine with vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the broth is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent clumping.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in black beans, corn, cumin, chili powder, and salt, cooking for another 3 minutes.
6. Combine the cooked quinoa with the skillet mixture, then stir in half of the shredded cheese.
7. Spoon the quinoa mixture into the bell peppers, packing it down lightly. Top with the remaining cheese.
8. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly. Tip: For extra color, broil for the last 2 minutes.
9. Garnish with fresh cilantro before serving.

Kick back and enjoy these stuffed bell peppers, where the tender-crisp peppers meet the hearty, cheesy quinoa filling. Serve them atop a bed of greens for a pop of color or alongside a dollop of sour cream for extra decadence.

Gluten Free Pizza with Cauliflower Crust

Unbelievable as it may sound, this gluten-free pizza with a cauliflower crust is about to become your new favorite cheat meal that doesn’t feel like cheating at all. It’s crispy, it’s cheesy, and it’s packed with enough flavor to make you forget it’s actually good for you.

Ingredients

• 1 head cauliflower, riced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese (for topping)
• 1/4 cup sliced black olives
• 1/4 cup diced bell peppers

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the riced cauliflower in a microwave-safe bowl and microwave for 4 minutes to soften. Let it cool for 5 minutes.
3. Transfer the cauliflower to a clean kitchen towel and squeeze out as much moisture as possible. This is crucial for a crispy crust.
4. In a large bowl, mix the cauliflower with 1 cup mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper until well combined.
5. Press the mixture onto the prepared baking sheet into a 1/4-inch thick circle. Bake for 20 minutes, or until golden and firm.
6. Remove from the oven and spread pizza sauce evenly over the crust. Top with 1 cup mozzarella, black olives, and bell peppers.
7. Bake for another 10 minutes, or until the cheese is bubbly and slightly browned.
8. Let the pizza cool for 5 minutes before slicing. This helps the crust hold together better.

So there you have it—a pizza that’s as fun to make as it is to eat, with a crust that’s surprisingly sturdy and a taste that’s undeniably delicious. Try serving it with a side of spicy aioli for an extra kick that’ll have everyone asking for seconds.

Lentil Soup with Gluten Free Bread

Never underestimate the power of a humble bowl of lentil soup paired with gluten-free bread—it’s like a cozy hug for your insides on a chilly day, minus the gluten guilt. This dynamic duo is not just a meal; it’s a mood lifter, a pantry cleaner, and a testament to the fact that healthy eating doesn’t have to be boring.

Ingredients

• 1 cup dried lentils
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 loaf gluten-free bread

Instructions

1. Rinse 1 cup dried lentils under cold water until the water runs clear.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium diced onion, 2 cloves minced garlic, 1 large diced carrot, and 1 stalk diced celery. Sauté for 5 minutes, or until the vegetables begin to soften.
3. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
4. Add the rinsed lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
5. While the soup simmers, slice the gluten-free bread and toast until golden brown.
6. Once the lentils are tender, taste the soup and adjust seasoning if necessary. For a creamier texture, blend half of the soup and stir it back into the pot.
7. Serve the soup hot with a side of toasted gluten-free bread.

Brimming with earthy flavors and a satisfying texture, this lentil soup is a canvas for your culinary creativity—top it with a dollop of yogurt or a sprinkle of fresh herbs for an extra flavor boost. The gluten-free bread, perfectly toasted, offers a delightful crunch that contrasts beautifully with the soup’s creaminess.

Gluten Free Chicken and Veggie Kebabs

Kickstart your summer grilling with these Gluten Free Chicken and Veggie Kebabs that are so good, they’ll have your taste buds doing a happy dance. Perfect for those who love to keep it light yet flavorful, these kebabs are a game-changer for your BBQ lineup.

Ingredients

• 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp gluten-free soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. In a large bowl, whisk together olive oil, gluten-free soy sauce, honey, garlic powder, and smoked paprika.
3. Add chicken cubes to the bowl and toss to coat evenly. Let marinate for at least 15 minutes for maximum flavor.
4. Thread the marinated chicken, bell peppers, and red onion alternately onto the soaked skewers.
5. Place the kebabs on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes, until the chicken is fully cooked (internal temperature of 165°F).
6. Remove kebabs from the grill and let them rest for 5 minutes before serving.

Get ready to serve these kebabs on a platter with a side of your favorite gluten-free dipping sauce or over a bed of fluffy quinoa for a complete meal. The smoky, sweet, and slightly tangy flavors paired with the juicy chicken and crisp veggies make every bite a delightful experience.

Avocado and Egg Salad

Zesty, zippy, and downright zen, this Avocado and Egg Salad is your ticket to breakfast bliss or lunchtime luxury. It’s the kind of dish that makes you wonder how something so simple can taste so darn good.

Ingredients

• 2 large eggs
• 1 ripe avocado
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped chives

Instructions

1. Place the eggs in a small pot and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs.
3. While the eggs cook, halve the avocado, remove the pit, and scoop the flesh into a medium bowl.
4. Add the mayonnaise, lemon juice, salt, and pepper to the avocado. Mash with a fork until smooth but slightly chunky.
5. Peel the eggs under cool running water to make it easier, then chop them into small pieces.
6. Gently fold the chopped eggs and chives into the avocado mixture until just combined.
7. Serve immediately or chill for 30 minutes to let the flavors meld together beautifully.

Perfectly creamy with a hint of tang, this salad is a dream on toast, tucked into a wrap, or scooped onto a bed of greens. The avocado keeps it luxuriously smooth, while the eggs add a satisfying bite that’ll have you coming back for more.

Gluten Free Pasta Salad

Craving something light yet satisfying that won’t leave you feeling like you’ve cheated on your gluten-free lifestyle? This Gluten Free Pasta Salad is your ticket to a flavorful journey, packed with vibrant veggies and a dressing that’s anything but boring.

Ingredients

• 8 oz gluten-free pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz gluten-free pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, prepare the dressing by whisking together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
4. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This also removes excess starch, preventing the salad from becoming gummy.
5. In a large mixing bowl, combine the cooled pasta, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, and 1/4 cup thinly sliced red onion.
6. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
7. Garnish with 1/4 cup chopped fresh basil before serving.

Kick back and enjoy the crisp freshness of the veggies against the tender bite of the pasta, all brought together by the tangy dressing. Perfect for picnics or as a vibrant side dish that steals the show.

Spinach and Feta Stuffed Chicken

Vibrant and bursting with flavors that’ll make your taste buds dance, this dish is a surefire way to impress at any dinner table. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Tip: A steady hand here means more room for stuffing!
3. In a bowl, mix together the chopped spinach and crumbled feta cheese. This is where the magic starts.
4. Stuff each chicken breast with the spinach and feta mixture, then secure the opening with toothpicks if necessary. Tip: Don’t overstuff, or the chicken might not cook evenly.
5. Season the outside of each chicken breast with garlic powder, salt, and black pepper.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes on each side, until golden brown.
7. Pour chicken broth into the skillet around the chicken, then transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: A meat thermometer is your best friend here to avoid guesswork.
9. Let the chicken rest for 5 minutes before serving to keep all those juicy flavors locked in.

Crispy on the outside, tender and juicy on the inside, this chicken is a masterpiece of textures and flavors. Serve it atop a bed of wild rice or alongside roasted veggies for a meal that’s as beautiful as it is delicious.

Gluten Free Beef and Broccoli

Zesty and zippy, this Gluten Free Beef and Broccoli is your ticket to a flavor-packed dinner that doesn’t skimp on the fun or the yum. Perfect for those nights when you’re craving something hearty but health-conscious, this dish is a playful punch of protein and greens that’ll have your taste buds doing a happy dance.

Ingredients

• 1.5 lbs flank steak, thinly sliced
• 3 cups broccoli florets
• 0.25 cup gluten-free soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp olive oil
• 0.5 tsp red pepper flakes
• 1 tbsp cornstarch
• 0.25 cup water

Instructions

1. In a bowl, whisk together gluten-free soy sauce, honey, sesame oil, garlic, ginger, and red pepper flakes to create the marinade.
2. Add sliced flank steak to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
3. Heat olive oil in a large skillet over medium-high heat. Add the marinated beef, reserving the marinade, and cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove beef from the skillet and set aside. In the same skillet, add broccoli florets and cook for 2-3 minutes until bright green and slightly tender.
5. In a small bowl, mix cornstarch and water to create a slurry. Add the reserved marinade to the skillet with broccoli, then stir in the slurry. Tip: This will thicken the sauce beautifully.
6. Return the beef to the skillet, stirring to combine with the broccoli and sauce. Cook for an additional 2 minutes until everything is heated through and the sauce has thickened. Tip: For an extra kick, add more red pepper flakes to taste.

Every bite of this Gluten Free Beef and Broccoli is a harmonious blend of tender beef and crisp broccoli, all coated in a glossy, savory-sweet sauce that’s downright addictive. Serve it over a bed of cauliflower rice for a low-carb twist or alongside steamed jasmine rice to soak up every last drop of that delicious sauce.

Conclusion

These 18 gluten-free lunch recipes offer something tasty for everyone, proving that eating gluten-free doesn’t mean sacrificing flavor or variety. Whether you’re gluten-sensitive or just exploring new meal ideas, we hope you’ll find inspiration in this roundup. Don’t forget to try your favorites, leave a comment sharing which recipes you loved, and pin this article on Pinterest to spread the gluten-free goodness!

Bella Bacinos