A couple of weeks ago we posted an [article from the Guardian] on our [Facebook page], which recommended a selection of gluten-free lunch ideas. Although they were great ideas, it sparked discussion that many of them were expensive and relatively time consuming, as a lot of gluten-free lunches are.
We’ve done a little bit of research and put together a list of gluten-free healthy lunch recipes that shouldn't cost you the earth whilst being relatively quick and easy to make.
This **Quinoa & feta salad with roasted vegetables**, is a great little recipe courtesy of [BBC Good Food]. It can be easily whipped up the night before work or first thing in the morning if you’re an early bird.
3 tbsp olive oil
1 red onion, peeled but left whole, then cut into 1cm thick round slices
2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgettes, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
Cook the quinoa following pack instructions, then drain really well and set aside. Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins. Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins. Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
**Sundried Tomato Pasta,** courtesy of [Glamour online] - this recipe is not only simple, it's super tasty too!
4 ounces of gluten-free pasta (ilumi recommends Doves Farm Penne)
6 sundried tomatoes
2 tablespoons of chopped fresh basil
2 tablespoons of olive oil
1 teaspoon of balsamic vinegar
1 teaspoon of minced garlic
Kalamata Pitted olives – optional
Sprinkle of Asiago cheese
Fresh Ground Pepper
Boil the pasta according to package instructions and drain. Chop six sundried tomatoes and add to drained pasta along with the fresh basil. Whisk together the 2 tablespoons of olive oil with 1 teaspoon of balsamic vinegar, 1 teaspoon of minced garlic and a dash of sea salt and fresh ground pepper. Add oil mixture to pasta and stir to coat. Top with sprinkle of Asiago cheese and a few chopped, pitted Kalamata olives if desired.
Or why not try one of our very own ilumi recipes? Who doesn't love **Coronation Chicken**? Here’s our contemporary take on a retro classic using our very own [Kerala Chicken Curry]. Perfect served over a jacket potato, on its own with a fresh leafy salad or as a sandwich filler in your favourite gluten-free bread.
2.5 tbsp mayonnaise
2 tsp yoghurt (we used Alpro Soya Yoghurt)
1 tbsp korma paste (we used Ferns)
1 tbsp mango chutney
pinch gound cinnamon
pinch ground black pepper
1 tsp fresh lime juice
33g chopped dried apricots (Waitrose Love Life Organic)
10g spring onions, chopped
1/4 tsp worcestershire sauce
8g pumpkin seeds, toasted
13g fresh chopped coriander
2 pouches **ilumi** [Kerala Chicken]
Begin by toasting the pumpkin seeds either in a frying pan or a hot oven for a couple of minutes. Set aside and cool. Meanwhile, mix the mayonnaise, yogurt, korma paste, mango chutney, cinnamon, black pepper, lime juice, apricots, spring onions, Worcestershire sauce, pumpkin seeds and coriander together in a large bowl. Add 2 pouches of ilumi Kerela Chicken to this Coronation mix and stir well. Chill & serve. Garnish with shavings of toasted coconut and fresh coriander
***Have you got any great gluten-free lunch ideas? We would love to hear them!***