Eating healthy and gluten-free doesn’t have to be expensive. Here are three diverse meal ideas that are not only budget-friendly but also satisfying and nutritious. Let’s dive into these easy-to-make recipes!
This refreshing salad is perfect for lunch or a light dinner. It’s packed with protein and fiber, making it a filling option that won’t hurt your wallet.
Start by cooking 1 cup of quinoa according to package instructions. In a large bowl, combine the cooked quinoa with 1 can of rinsed and drained chickpeas, 1 diced cucumber, 1 cup of halved cherry tomatoes, and ¼ cup of finely chopped red onion. For the dressing, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, salt, and pepper to taste. Pour the dressing over the salad, toss, and enjoy!
This meal can be served cold or at room temperature and is perfect for meal prep.
Notes: You can substitute chickpeas with black beans or add in some diced bell peppers for extra crunch.
A stir-fry is a quick and versatile meal that’s great for using up leftover vegetables. It’s ideal for busy weeknights and can be made on a budget.
Begin by cooking 1 cup of brown rice according to the package directions. While the rice cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 2 cups of mixed chopped vegetables like bell peppers, broccoli, and carrots. Stir-fry for about 5-7 minutes until they are tender. Add 2 tablespoons of gluten-free soy sauce and stir to combine. Serve the stir-fried vegetables over the cooked brown rice.
This meal is quick to prepare and can be customized based on the veggies you have on hand.
Notes: You can add shredded chicken, tofu, or shrimp for extra protein. Also, try different sauces like teriyaki for a flavor twist.
These tacos are not only gluten-free but also packed with flavor and nutrients. They are perfect for a casual dinner or a fun gathering!
Start by peeling and cubing 2 medium sweet potatoes. Toss them with 1 tablespoon of olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender. In a bowl, mix the roasted sweet potatoes with 1 can of rinsed and drained black beans, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Warm up some corn tortillas in a skillet, then fill them with the sweet potato and black bean mixture. Top with avocado slices, salsa, or fresh cilantro.
These tacos are a hit at parties and can easily be made in larger batches for meal prep.
Notes: You can swap black beans for pinto beans or add cheese for an extra layer of flavor. Don’t forget to include some lime wedges for a zesty finish!