Hey y'all! If you're searching for a delicious, nourishing recipe that's super flexible and fits a gluten-free lifestyle, you've come to the right place. This Gluten-Free & Whole Health Flexi-Plan creation is perfect for family dinners, meal prep, or impressing guests at your next gathering. The flavors are fresh, the texture is oh-so-satisfying, and it's easy to adapt for everyone at your table. Let's get cooking!
Why You'll Love This Gluten-Free & Whole Health Flexi-Plan Recipe
- 100% gluten-free for safe, happy bellies.
- Packed with wholesome, nutrient-dense ingredients for complete nutrition.
- Super adaptable—make it vegan, vegetarian, or protein-packed.
- Quick and easy to prepare, perfect for busy weeknights or meal prepping.
- Loaded with vibrant flavors and a satisfying, hearty texture.
Gluten-Free & Whole Health Flexi-Plan Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup baby spinach, roughly chopped
- 1 medium carrot, grated
- ¼ cup red onion, finely diced
- ⅓ cup feta cheese, crumbled (optional for dairy-free)
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice (about 1 lemon)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt & pepper to taste
Directions for the Gluten-Free & Whole Health Flexi-Plan Recipe
Step 1: Cook the Quinoa
- In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups vegetable broth.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 2: Prep the Veggies & Chickpeas
- While quinoa cooks, dice the red bell pepper, grate the carrot, chop the spinach, and finely dice the red onion.
- Drain and rinse the chickpeas thoroughly.
Step 3: Assemble the Flexi-Plan Salad
- In a large bowl, combine cooked quinoa, chickpeas, bell pepper, carrot, spinach, red onion, and feta (if using).
- Drizzle with olive oil and lemon juice, then sprinkle over oregano, garlic powder, salt, and pepper.
- Toss gently until all ingredients are well combined and coated.
Step 4: Serve
- Taste and adjust seasoning if needed. Serve immediately, or chill for 20 minutes for a refreshing cold salad.
Notes for Gluten-Free & Whole Health Flexi-Plan Success
- For extra flavor, toast your quinoa in a dry pan for 2 minutes before adding broth (Bon Appétit: How to Cook Quinoa).
- Use any veggies you have on hand—cucumbers, cherry tomatoes, or zucchini work well!
- To make it vegan, simply omit the feta or use a dairy-free alternative.
Variations for the Gluten-Free & Whole Health Flexi-Plan
- Mediterranean Style: Add kalamata olives, sun-dried tomatoes, and a sprinkle of fresh parsley.
- Protein Boost: Top with grilled chicken, shrimp, or extra chickpeas.
- Southwest Twist: Swap feta for black beans, add corn, and use lime juice for a zesty flavor profile.
Required Equipment for Gluten-Free & Whole Health Flexi-Plan
- Medium saucepan with lid
- Large mixing bowl
- Sharp chef's knife & cutting board
- Grater
- Measuring cups & spoons
Gluten-Free & Whole Health Flexi-Plan Storage Instructions
- Store leftovers in an airtight container in the refrigerator.
- Best enjoyed within 4 days for peak freshness.
- Not recommended for freezing, as fresh veggies will lose their texture.
Serving & Pairings for Gluten-Free & Whole Health Flexi-Plan
- Serve as a hearty main salad or as a side with grilled fish or tofu.
- Pair with a mug of herbal tea or a light soup for a complete meal.
- Top with sliced avocado for a creamy, nutrient-rich addition.
Pro Tips for the Perfect Gluten-Free & Whole Health Flexi-Plan
- Let the salad sit for 10 minutes before serving so flavors can meld (Cooking Light: Healthy Habits).
- Use freshly squeezed lemon juice for the brightest, freshest flavor.
- For added crunch, toss in toasted pumpkin or sunflower seeds.
Gluten-Free & Whole Health Flexi-Plan FAQ
- Can I use another grain instead of quinoa?
- Yes! Try brown rice, millet, or buckwheat (just be sure they're certified gluten-free).
- Is this recipe suitable for meal prep?
- Absolutely—just keep the dressing separate until ready to serve for the freshest results.
- Where can I find gluten-free certification info?
- Check out resources at the Celiac Disease Foundation for safe options and tips.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
Ingredients
- 2 cups cooked quinoa
- 1 lb boneless skinless chicken breast, diced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the diced chicken breast with olive oil, garlic powder, salt, and pepper.
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3Arrange the chicken, broccoli, red bell pepper, and cherry tomatoes on the prepared baking sheet.
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4Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
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5Serve the roasted chicken and vegetables over cooked quinoa. Adjust seasoning as desired and enjoy warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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