Ready for some delicious and easy dinner ideas?
Here are 15 gluten-free recipes that pack in flavor while keeping things simple.
Whether you’re cooking for yourself or feeding the whole family, these meals will satisfy your cravings without the gluten.
Dive right in and find your next favorite dish!
Lemon Herb Grilled Chicken
Lemon Herb Grilled Chicken is a delightful dish that bursts with bright flavors. The zesty lemon combined with fresh herbs creates a mouthwatering marinade that tenderizes the chicken and adds a refreshing taste. This recipe is not only simple to make but also perfect for a quick weeknight dinner or a weekend barbecue with friends.
Grilling chicken brings out its natural juices, making each bite juicy and flavorful. This gluten-free dinner is a fantastic option for anyone looking to enjoy a healthy meal without sacrificing taste. Serve it with your favorite veggies or a light salad for a complete meal that everyone will love!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper. Add the chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.
- Preheat the Grill: Heat the grill to medium-high. Remove the chicken from the marinade, allowing excess to drip off.
- Grill the Chicken: Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with grilled vegetables or a fresh side salad.
Zucchini Noodles with Pesto
Zucchini noodles with pesto offer a fresh and vibrant twist on traditional pasta dishes. The light, crunchy texture of the zucchini pairs beautifully with the rich, aromatic flavor of basil pesto, making it a delightful choice for gluten-free dinners. This recipe is not only quick to prepare but also keeps things healthy and satisfying, perfect for a weeknight meal or a gathering with friends.
The combination of the slightly nutty zucchini and the herbaceous pesto creates a burst of flavor that’s sure to please everyone at the table. Plus, it’s a great way to sneak in some extra veggies without sacrificing taste!
Ingredients
- 4 medium zucchinis
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil
- Salt and pepper to taste
- Cherry tomatoes for garnish
Instructions
- Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. Set aside in a colander to drain excess moisture.
- Make the Pesto: In a food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding salt and pepper to taste.
- Combine: In a large bowl, toss the zucchini noodles with the pesto until well coated.
- Serve: Plate the zucchini noodles and top with halved cherry tomatoes for a pop of color and flavor.
Quinoa-Stuffed Bell Peppers
Quinoa-stuffed bell peppers are a vibrant and hearty option for a gluten-free dinner. They bring together the earthy flavor of quinoa with the sweetness of bell peppers, creating a satisfying dish that’s not only delicious but also packed with nutrients. This recipe is simple to prepare, making it a great choice for a weeknight meal or a cozy gathering with friends.
The combination of spices and the texture of the quinoa make each bite delightful. You can easily customize the filling with your favorite ingredients or whatever you have on hand. Plus, they look pretty on the plate, making them as visually appealing as they are tasty!
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and half of the cilantro.
- Stuff each bell pepper with the quinoa mixture. If desired, top with shredded cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Garnish with the remaining cilantro before serving.
Chickpea and Spinach Stew
This chickpea and spinach stew is a warm, comforting dish that combines the earthiness of chickpeas with the freshness of spinach. It’s packed with flavor and nutrients, making it a great choice for a healthy, gluten-free dinner. Plus, it’s super easy to throw together, perfect for a weeknight meal!
The stew has a delightful blend of spices that create a savory broth, allowing the chickpeas to soak up all the goodness. With its hearty texture and vibrant colors, this dish is not only satisfying but also visually appealing, making it a family favorite.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 4 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft.
- Stir in the cumin and paprika, cooking for an additional minute.
- Add the chickpeas, vegetable broth, and diced tomatoes, then bring to a boil.
- Reduce heat and let it simmer for about 15 minutes.
- In the last few minutes, stir in the fresh spinach until wilted. Season with salt and pepper before serving.
Coconut Curry Shrimp
Coconut Curry Shrimp is a delightful dish that perfectly combines the sweetness of coconut milk with the savory flavors of curry and fresh shrimp. This recipe is not only packed with flavor but also quick and easy to make, making it an ideal choice for a weeknight meal or a special dinner. The creamy texture and aromatic spices make every bite satisfying and comforting.
This dish offers a beautiful balance of sweetness and spice, highlighted by fresh herbs like cilantro. You can easily adjust the heat level by adding more or less curry paste, ensuring it suits your taste. Serve it over a bed of fluffy rice to soak up all the delicious sauce. It’s one of those Gluten-Free Dinner Recipes that everyone will enjoy!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup diced vegetables (bell peppers, zucchini, or spinach)
- 2 tablespoons lime juice
- Salt to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent.
- Stir in the red curry paste and cook for another minute until fragrant.
- Add the coconut milk and diced vegetables, bringing the mixture to a gentle simmer. Cook for about 5 minutes until the vegetables are tender.
- Finally, add the shrimp and lime juice, cooking until the shrimp turn pink, about 3-4 minutes. Season with salt as needed.
- Serve hot over rice, garnished with fresh cilantro.
Cauliflower and Cheese Bake
This Cauliflower and Cheese Bake is a comforting dish that’s perfect for any gluten-free dinner. It’s creamy, cheesy, and full of flavor, making it a hit for both kids and adults alike. Plus, it’s easy to whip up, so you can enjoy a delicious home-cooked meal without spending hours in the kitchen.
The combination of tender cauliflower and a rich cheese sauce creates a satisfying texture and taste that will have everyone coming back for seconds. Whether you serve it as a main dish or a hearty side, this bake will surely become a favorite in your collection of gluten-free dinner recipes.
Ingredients
- 1 large head of cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup gluten-free all-purpose flour
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Steam the cauliflower florets until just tender, about 5 minutes. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the gluten-free flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and bring to a simmer, stirring constantly until the sauce thickens.
- Remove the saucepan from heat and stir in the cheddar and Parmesan cheese until melted and smooth. Season with salt, pepper, and paprika.
- Combine the steamed cauliflower with the cheese sauce, mixing well. Pour the mixture into the prepared baking dish.
- Bake for 25-30 minutes, until golden and bubbly. Let cool slightly before serving. Enjoy this delightful gluten-free dinner!
Baked Salmon with Dill Sauce
Baked salmon with dill sauce is a delightful and healthy dish perfect for any night of the week. The combination of tender, flaky salmon paired with a creamy dill sauce creates a light yet satisfying meal. It’s simple to prepare, making it accessible even for those new to cooking.
This dish bursts with fresh flavors, and the dill adds a nice herbal touch that complements the richness of the salmon. Serve it alongside roasted asparagus and creamy mashed potatoes for a complete gluten-free dinner that everyone will enjoy.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the salmon for about 12-15 minutes, or until the fish flakes easily with a fork.
- While the salmon is baking, prepare the dill sauce by mixing sour cream, chopped dill, lemon juice, minced garlic, and Dijon mustard in a bowl. Stir until well combined.
- Once the salmon is done, remove it from the oven and drizzle the dill sauce over each fillet. Serve warm with your favorite sides.
Eggplant Parmesan
Eggplant Parmesan is a delightful dish that combines layers of tender eggplant, rich marinara sauce, and melted cheese. This gluten-free version is not only satisfying but also easy to prepare, making it a great option for a cozy dinner. The savory flavors meld beautifully, offering a comforting meal that everyone will love.
This recipe is simple enough for busy weeknights and impressive enough to serve guests. With its hearty texture and delicious taste, Eggplant Parmesan is sure to become a favorite in your collection of gluten-free dinner recipes.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C). Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- In a large skillet, sauté the eggplant slices in a little olive oil over medium heat until golden brown on both sides. This should take about 3-4 minutes per side.
- In a baking dish, spread a layer of marinara sauce at the bottom. Add a layer of eggplant slices, followed by mozzarella and Parmesan cheese, and a sprinkle of oregano and garlic powder. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake in the oven for 25-30 minutes, or until the cheese is bubbly and golden. Allow to cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!
Grilled Vegetable Skewers
Grilled vegetable skewers are a colorful and tasty addition to any gluten-free dinner. They are easy to make, packed with flavor, and a great way to enjoy a variety of fresh vegetables. The combination of charred peppers, zucchini, mushrooms, and onions creates a delightful medley that can be served as a main dish or a side.
These skewers are not just visually appealing; they are also healthy and satisfying. Marinated in a simple blend of olive oil and herbs, they develop a smoky flavor and a hint of sweetness during grilling. Perfect for summer barbecues or quick weekday dinners, grilled vegetable skewers are sure to please everyone at the table.
Ingredients
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 8 oz cremini or button mushrooms
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Skewers (wooden or metal)
Instructions
- Prepare the Vegetables: In a large bowl, combine the bell peppers, zucchini, onion, and mushrooms.
- Make the Marinade: In a small bowl, whisk together olive oil, garlic powder, oregano, salt, and pepper. Pour the marinade over the vegetables and toss to coat.
- Skewer the Vegetables: Thread the marinated vegetables onto skewers, alternating between different types for a colorful presentation.
- Grill: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
- Serve: Remove from the grill and serve warm as part of your gluten-free dinner.
Sweet Potato and Black Bean Tacos
These Sweet Potato and Black Bean Tacos are a delicious and healthy choice for dinner. They offer a delightful mix of flavors, with the sweetness of roasted sweet potatoes paired with the hearty texture of black beans. This recipe is not only satisfying but also quick and easy to prepare, making it perfect for busy weeknights.
The combination of spices and fresh toppings adds a burst of flavor that makes these tacos a favorite. Serve them with avocado and cilantro for a fresh finish, and you’ve got a gluten-free meal that’s both nutritious and delicious!
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for about 25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, heat the black beans and diced bell pepper in a saucepan over medium heat until warmed through.
- Once the sweet potatoes are done, warm the corn tortillas in a dry skillet or microwave.
- To assemble the tacos, fill each tortilla with a mixture of sweet potatoes and black beans. Top with avocado slices and fresh cilantro.
- Serve immediately and enjoy your delicious Sweet Potato and Black Bean Tacos!
Beef and Broccoli Stir-Fry
This Beef and Broccoli Stir-Fry is a satisfying dish that combines tender beef with crisp broccoli and colorful bell peppers, all tossed in a savory sauce. It’s a perfect choice for a quick weeknight dinner, as it comes together in under 30 minutes and requires minimal prep.
The flavors are bold yet balanced, making it a hit with everyone at the table. Plus, it’s a great way to incorporate more veggies into your meal. Whether you’re looking for a gluten-free dinner option or simply want a delicious stir-fry, this recipe is sure to please.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/4 cup soy sauce (gluten-free)
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Cooked rice for serving
Instructions
- Marinate the Beef: In a bowl, combine the beef slices with soy sauce and cornstarch. Let it sit for about 15 minutes to absorb the flavors.
- Cook the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and bell pepper, stir-frying for about 3-4 minutes until they are tender-crisp. Remove from the pan and set aside.
- Stir-Fry the Beef: In the same pan, add beef and cook until browned, about 5-6 minutes. Stir in garlic and ginger, cooking for an additional minute until fragrant.
- Combine and Serve: Return the vegetables to the pan with the beef. Drizzle with sesame oil and stir everything together for another minute. Serve hot over cooked rice.
Stuffed Acorn Squash
Stuffed acorn squash is a delightful and healthy dish that’s perfect for any gluten-free dinner. The sweet, nutty flavor of the roasted squash pairs beautifully with a savory stuffing made from quinoa, vegetables, and nuts, offering both texture and taste. This recipe is not only simple to make but also visually impressive, making it a showstopper for your dinner table.
The combination of hearty quinoa and colorful veggies makes this dish both nutritious and satisfying. Plus, it’s easy to customize with your favorite ingredients, making it a versatile option in your collection of gluten-free dinner recipes. Enjoy this wholesome meal that warms the heart and pleases the palate!
Ingredients
- 2 medium acorn squash
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced bell peppers
- 1 cup black beans, drained and rinsed
- 1/2 cup corn, frozen or fresh
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup chopped nuts (walnuts or pecans recommended)
- Fresh parsley for garnish
Instructions
- Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- Cook the Quinoa: While the squash is roasting, bring the vegetable broth to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent. Then, add the bell peppers, black beans, corn, cumin, chili powder, salt, and pepper, cooking for an additional 5-7 minutes.
- Combine and Stuff: In a large bowl, combine the cooked quinoa and sautéed vegetables. Stir in the chopped nuts. Take the roasted squash out of the oven and carefully flip them cut-side up. Fill each half with the quinoa mixture.
- Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes. Remove from the oven, garnish with fresh parsley, and serve warm.
Thai Basil Chicken
Thai Basil Chicken is a delightful dish that brings a burst of flavor to your dinner table. It’s a perfect blend of tender chicken, vibrant bell peppers, and aromatic Thai basil, all tossed together in a savory sauce. This dish is not only tasty but also quick and easy to make, making it an excellent choice for a busy weeknight meal.
The combination of fresh herbs and spices gives this meal a unique Thai flavor that pairs wonderfully with rice. Plus, it’s one of those gluten-free dinner recipes that everyone will love, whether you’re gluten-sensitive or just looking to enjoy a delicious meal!
Ingredients
- 1 pound chicken breast, diced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce (gluten-free)
- 1 tablespoon oyster sauce (gluten-free)
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken and cook until browned, about 5-7 minutes.
- Add the minced garlic and sliced bell peppers to the pan. Stir-fry for an additional 3-4 minutes until the peppers are tender.
- In a small bowl, mix the soy sauce, oyster sauce, and sugar. Pour this sauce over the chicken and peppers, stirring to coat evenly.
- Add the Thai basil leaves and cook for another minute until they wilt.
- Serve the Thai Basil Chicken over cooked jasmine rice and enjoy your delightful gluten-free dinner!
Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is a vibrant and refreshing dish that’s perfect for a quick and healthy dinner. With its mix of colorful vegetables, creamy feta cheese, and zesty lemon dressing, it offers a delightful burst of flavors that will leave your taste buds wanting more. Plus, it’s simple to make, making it an ideal choice for busy weeknights.
Not only is this salad gluten-free, but it’s also packed with protein and nutrients, thanks to the quinoa. Toss in some olives for a briny kick and fresh herbs for an earthy aroma. It’s light yet satisfying, perfect for anyone seeking a nutritious meal. Enjoy it on its own or as a side dish for your favorite protein!
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- Prepare the Vegetables: In a large bowl, combine the cucumber, cherry tomatoes, olives, feta, red onion, and parsley.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Combine: Once the quinoa has cooled, add it to the vegetable mixture and pour the dressing over. Toss gently to combine all ingredients.
- Serve: Enjoy your Mediterranean Quinoa Salad chilled or at room temperature, and feel free to customize it with your favorite veggies!
Mushroom Risotto
Mushroom risotto is a creamy and comforting dish that’s perfect for any gluten-free dinner. The earthy flavors of mushrooms blend beautifully with the rich, velvety texture of arborio rice, making each bite a warm hug. This recipe is simple to make and requires just a few ingredients, yet it feels indulgent and satisfying.
Perfect for a weeknight meal or special occasion, this risotto is not only gluten-free but also a crowd-pleaser. Elevated with some fresh herbs and a touch of parmesan, it’s a delightful dish that showcases the umami of mushrooms. Let’s get cooking!
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced (any variety)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese (or nutritional yeast for a vegan option)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Add the Rice: Stir in the arborio rice, allowing it to toast slightly for about 1-2 minutes.
- Deglaze with Wine: If using, pour in the white wine and stir until it’s mostly absorbed.
- Add the Broth Gradually: Start adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Finish with Cheese: Once the rice is cooked, remove from heat and stir in the parmesan cheese. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and enjoy your delicious mushroom risotto!