Being gluten free simply means avoiding food that contains the protein gluten. Gluten can be found in wheat, rye, barley, and sometimes oats, and is found in breakfast cereals, baked goods, pastas, some soups and sauces and beer. When you’re gluten free, you’ll have to focus on eating more naturally gluten-free foods, such as fruits, vegetables, rice, quinoa, meats, dairy products, nuts, and legumes. Going gluten free can be beneficial for people suffering from Celiac disease, gluten intolerance, digestive health issues, and more. With a gluten free diet, many people see improvements in their digestion, increased energy, better nutrient absorption, and alleviation of many of their previously suffered issues. If you’re interested in exploring the gluten free diet, it is important to consult with a nutritionist or doctor to ensure that you’re taking sufficient precautions.
Try this as your next healthier meal option to serve up for you and your loved ones:
– 1 tablespoon olive oil 2 cloves garlic, minced – 1 onion, diced – 1/2 red bell pepper, diced – 2 cups vegetable broth – 1 (15-oz.) can pinto beans, drained and rinsed – 1 (15-oz.) can corn, drained – 1 cup uncooked quinoa – 1 teaspoon paprika – 1/2 teaspoon ground cumin – 1/2 teaspoon dried oregano – 1/4 teaspoon ground black pepper – 2 tablespoons freshly squeezed lemon juice – 2 tablespoons chopped fresh cilantro
1. Heat the oil in a large skillet over medium heat. Add the garlic, onion, and bell pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are softened. 2. Add the vegetable broth, pinto beans, corn, quinoa, paprika, cumin, oregano, and black pepper and stir to combine. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer for 15 minutes, or until the quinoa is cooked. 3. Remove from the heat and stir in the lemon juice and cilantro. Serve warm.