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Super Delicious & Gluten-Free Meal Guide, Recipe Post #388: Gluten-Free Veggie Quinoa Bowls
If you’re gluten free, you know that it can sometimes be tricky to make sure you are getting all the right foods. To be gluten free means cutting out wheat, barley, rye, and other grains that contain the protein gluten. This can be hard since many of us have been eating these ingredients for our entire lives. It may sound like you can’t eat anything, but that’s not the case! There are tons of foods that are naturally gluten free like fruits, vegetables, legumes, dairy, nuts, eggs, and more. Eating this way can improve your digestion, nutrient absorption, and energy levels. You can also rest assured that you’re not consuming any inflammation-causing foods. Who could complain?
Try this as your next healthier meal option to serve up for you and your loved ones:
-1 red pepper, diced -1 yellow pepper, diced -½ red onion, diced -1 zucchini, diced -1 cup mushrooms, sliced -1 tablespoon olive oil -½ teaspoon garlic powder -Salt and pepper -2 cups cooked quinoa -1 (14-ounce) can black beans, drained and rinsed -½ cup corn -1 teaspoon chili powder -1 teaspoon cumin -½ cup salsa -½ cup plain Greek yogurt -¼ cup fresh cilantro, chopped
1. Preheat oven to 400°F. Spread the peppers, onion, zucchini, and mushrooms on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Roast for 18-20 minutes until vegetables are tender. 2. In the meantime, combine cooked quinoa, black beans, corn, chili powder, and cumin in a large bowl. 3. When the vegetables are done, add them to the bowl with the quinoa mixture and stir to combine. 4. Set the oven to broil and move the oven rack so that it’s about 6 inches from the top. Place the quinoa bowls on a baking sheet and broil for 4-5 minutes, until the tops are lightly browned. 5. To serve, divide the bowls among four plates. Top each bowl with 2 tablespoons salsa, 1 tablespoon yogurt, and 1 tablespoon cilantro. Enjoy!