Lunch can be a challenge for those suffering from Celiac disease or a gluten intolerance. The days of slapping together a quick sandwich or grabbing a bagel at a coffee shop are no longer possible. I have learned that lunches can be relatively easy as long as some preparation is done beforehand. Thankfully, I now prepare healthier lunches that are much more filling and fresh.
Quinoa bowls are one of my favourite lunches that can be easily changed up based on the ingredients in your kitchen and your tastes. Simply prepare a large quantity of quinoa beforehand and store in an airtight container in your fridge for up to three days. Place quinoa in a bowl, then toss in your own healthy ingredients such as vegetables, fruits, dried fruits or nuts.
I have combined quinoa (pictured above) with spinach leaves, dried cranberries, yellow pepper and walnuts and tossed with a raspberry vinaigrette or quinoa with chopped tomato, avocado, salsa and shredded cheese.
Quinoa is very nutritious – high in protein, riboflavin (helps to reduce migraines), low on the glycemic index (won’t spike blood sugar) and most importantly…..gluten free!