Five Delicious Gluten-free Lunch Ideas for the Monsoon

by Rohit Bumrah Writter

Monsoon is the time when we should be cautious about what we eat. This is often the season of all kinds of colds and flu. Being gluten-free is not only about eating healthy but it also aids your digestive system. Rice, quinoa, oatmeal are some gluten-free grains to cook delicious dishes. Check out these simple and moreish dishes that are gluten-free:

Veggie Fried Rice:

Start with steaming some basmati rice. Use Daawat, the best quality brown rice for this recipe. Chop onions, broccoli, zucchini, cherry tomatoes, asparagus. In a hot wok, sauté some star anise, bay leaf in sesame oil. Add the veggies and cook until tender. Add the rice and cook for 10 minutes. Add a sprinkle of soy sauce, lemon juice, and sriracha sauce. Finish with chopped spring onions and peanuts. Serve hot with a side of stir-fried veggies in lemon garlic sauce. This summer fried rice can be stored in an airtight container. If you are wondering which brown rice is best, check out Daawat.

Gazpacho Soup:

This cooling soup is perfect for a summer lunch. Place cucumber, tomatoes, pepper, garlic, spring onion, and bread slices in a bowl. Season with salt, pepper, sherry vinegar, and olive oil. Cover with cling film and set it to marinate overnight. Add the vegetable mixture in a blender and blitz until smooth. Add olive oil to emulsify the soup. Pour the soup into a bowl and serve with GF toast.

Cretan Salad:

This mezze bowl is not only wholesome but also tastes delicious. Chop some English cucumbers, Del Monte black olives, red onions, cherry tomatoes, and feta cheese. To make the dressing, mix lemon juice, olive oil, oregano, fresh basil, salt, and apple cider vinegar. To assemble the salad, add the veggies, herbs, and cheese. Drizzle the dressing and serve cold.

Spicy Cauliflower Lentil Dal:

This vegetable dal curry is bursting with seasonal summer flavours. Start with cooking red lentils. Sauté some ginger and grated fresh garlic in olive oil. Add one chopped red onion and allow it to caramelize. Add coriander, cumin, paprika powder, salt, and pepper to taste. Now, add chopped cauliflower, broccoli, and cooked lentils. Add 500 ml of vegetable broth and let it simmer for 20 minutes on low heat. Add some fresh thyme leaves. Add some spinach just before turning off the heat. Garnish with some fresh coriander leaves and serve hot.

Grilled Halloumi:

In a hot grill pan, put fresh halloumi slices. Brush a light marinade made with olive oil, lemon, salt, and pepper. Grill until the cheese gets char marks. Garnish with pomegranate seeds and drizzle over some lime juice. Serve warm with the side of a rocket leaves salad.

These gluten-free dishes are perfect to serve for a monsoon lunch or dinner.