25+ Tasty Saturday Gluten-Free Meatless Recipes for a Healthy Weekend

Saturdays are for relaxation, indulging in your favorite activities, and most importantly—enjoying good food.

If you’re looking for a way to make your Saturday meals both satisfying and nutritious, then you’re in the right place!

Whether you’re following a gluten-free or meatless diet, or simply looking to incorporate more plant-based meals into your routine, we’ve got you covered with 25+ gluten-free, meatless recipes that are perfect for a weekend feast.

From light salads to hearty stews and comforting pasta dishes, these recipes are not only delicious but also easy to make.

So, grab your apron and get ready to treat yourself to some amazing Saturday meals that are as wholesome as they are flavorful!

25+ Tasty Saturday Gluten-Free Meatless Recipes for a Healthy Weekend

Eating gluten-free and meatless doesn’t mean sacrificing flavor or variety, and these 25+ Saturday recipes prove just that!

Whether you’re hosting a weekend gathering, meal prepping for the week ahead, or simply craving something wholesome and delicious, these dishes provide a perfect mix of health, flavor, and comfort.

So, next Saturday, take a break from the ordinary and experiment with some of these gluten-free and meatless meals that will make your weekend even more enjoyable.

Spiced Lentil and Sweet Potato Stew

This hearty and flavorful stew is perfect for a cozy Saturday meal. Packed with protein-rich lentils and the natural sweetness of sweet potatoes, it’s a satisfying and nutritious option for a gluten-free and meatless dinner. The blend of warming spices like cumin, coriander, and paprika enhances the dish, making it aromatic and deeply comforting. Serve it with a side of gluten-free flatbread or enjoy it on its own for a filling experience.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup dried lentils (red or green)
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in garlic and ginger, cooking until fragrant, about 1-2 minutes.
3. Add cumin, coriander, paprika, turmeric, and cayenne pepper. Stir well to coat the aromatics in the spices.
4. Add lentils, sweet potatoes, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Spiced Lentil and Sweet Potato Stew is a soul-soothing dish that combines bold flavors with wholesome ingredients. It’s ideal for chilly evenings and ensures your Saturday dinner is both nourishing and delicious. Leftovers reheat beautifully, making it a great meal prep option for the week ahead.

Gluten-Free Spinach and Feta Quiche

This crustless quiche is a delightful choice for a meatless, gluten-free Saturday brunch or dinner. It’s loaded with vibrant spinach, tangy feta cheese, and creamy eggs, delivering a light yet satisfying flavor. Simple to prepare, it pairs wonderfully with a fresh green salad or a side of roasted vegetables.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups fresh spinach, roughly chopped
• 6 large eggs
• 1 cup milk (or dairy-free alternative)
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking pan.
2. Heat olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add spinach and cook until wilted. Remove from heat.
3. In a large bowl, whisk together eggs, milk, nutmeg, oregano, salt, and pepper.
4. Stir the sautéed onion and spinach into the egg mixture, then fold in feta cheese and Parmesan (if using).
5. Pour the mixture into the prepared pie dish.
6. Bake for 30-35 minutes, or until the quiche is set in the middle and slightly golden on top.
7. Let it cool for a few minutes before slicing and serving.

This Gluten-Free Spinach and Feta Quiche is a versatile dish that’s perfect for any time of the day. It’s easy to make, packed with flavor, and ensures a balanced meal with minimal effort. Customize it with your favorite vegetables for a unique twist!

Zucchini Noodles with Creamy Avocado Pesto

Light, refreshing, and completely satisfying, this zucchini noodle dish features a rich and creamy avocado pesto that’s packed with flavor. It’s a quick, meatless, gluten-free recipe that’s perfect for a casual yet impressive Saturday dinner. The dish is bursting with nutrients and vibrant colors, making it a feast for both the eyes and the palate.

Ingredients

• 4 medium zucchinis, spiralized
• 1 ripe avocado
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 2 tbsp lemon juice
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions

1. Using a spiralizer, prepare zucchini noodles and set them aside.
2. In a food processor, combine avocado, basil, pine nuts, lemon juice, garlic, and olive oil. Blend until smooth and creamy. Add salt and pepper to taste.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve immediately, topped with halved cherry tomatoes if desired.

Zucchini Noodles with Creamy Avocado Pesto is a quick and flavorful dish that’s perfect for busy Saturdays. It’s light yet satisfying, bursting with fresh, healthy ingredients. Serve it as a main course or a side dish, and enjoy a guilt-free, delicious meal that’s sure to impress!

Roasted Cauliflower Tacos with Chipotle Lime Sauce

These roasted cauliflower tacos bring bold flavors and textures to your Saturday table. The cauliflower is spiced and roasted until golden, creating a perfect base for the smoky, tangy chipotle lime sauce. Topped with crunchy slaw and wrapped in gluten-free tortillas, this dish is a crowd-pleaser that’s easy to make and packed with plant-based goodness.

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 gluten-free tortillas

Chipotle Lime Sauce

• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1 chipotle pepper in adobo sauce
• 1 tbsp lime juice
• 1 clove garlic
• Salt to taste

Toppings

• 2 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 25-30 minutes, flipping halfway, until the cauliflower is tender and slightly crispy.
4. To prepare the sauce, blend yogurt, chipotle pepper, lime juice, garlic, and salt in a blender until smooth.
5. Warm the gluten-free tortillas in a dry skillet or microwave.
6. Assemble the tacos by layering roasted cauliflower, shredded cabbage, and cilantro. Drizzle with chipotle lime sauce and serve with lime wedges.

These Roasted Cauliflower Tacos with Chipotle Lime Sauce are bursting with flavor and texture, offering a fresh twist on taco night. Perfect for sharing, they’re a fun and satisfying way to enjoy a meatless and gluten-free meal with friends or family.

Gluten-Free Eggplant Parmesan

This Gluten-Free Eggplant Parmesan is a classic Italian-inspired dish made accessible for those avoiding gluten. Layers of crispy, breaded eggplant slices, marinara sauce, and gooey cheese come together in this satisfying meal. It’s hearty, comforting, and perfect for a cozy Saturday dinner.

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup gluten-free breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly oil it.
2. Sprinkle eggplant slices with salt and let sit for 20 minutes to remove excess moisture. Pat dry with a paper towel.
3. Mix gluten-free breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper in a bowl.
4. Dip eggplant slices in beaten eggs, then coat with the breadcrumb mixture. Arrange on the baking sheet.
5. Bake eggplant slices for 20 minutes, flipping halfway through.
6. In a baking dish, layer marinara sauce, baked eggplant slices, and mozzarella cheese. Repeat layers, finishing with cheese on top.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil before serving.

This Gluten-Free Eggplant Parmesan is a decadent yet wholesome dish that’s sure to be a hit with everyone at the table. Pair it with a simple side salad or gluten-free pasta for a complete and satisfying meal.

Thai Peanut Quinoa Salad

This vibrant Thai Peanut Quinoa Salad is a refreshing, gluten-free dish that’s perfect for a light yet flavorful Saturday meal. Packed with colorful vegetables, protein-rich quinoa, and a creamy peanut dressing, it’s a healthy and satisfying option for lunch or dinner. The dish can be served warm or chilled, making it versatile and convenient.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts for garnish

Peanut Dressing

• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce or tamari (gluten-free)
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 2-3 tbsp warm water (to thin)

Instructions

1. Cook quinoa in water or vegetable broth according to package instructions. Fluff with a fork and let cool.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, red pepper flakes, and water until smooth.
3. In a large bowl, combine cooked quinoa, carrots, bell pepper, cucumber, and cilantro. Drizzle with peanut dressing and toss well to coat.
4. Garnish with chopped peanuts before serving.

This Thai Peanut Quinoa Salad is a vibrant and nourishing dish that’s full of bold flavors and textures. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this salad is sure to delight. Leftovers make a fantastic next-day lunch, so don’t be afraid to make extra!

Butternut Squash Risotto

This creamy and flavorful Butternut Squash Risotto is a gluten-free and meatless dish that feels like a luxurious treat for a Saturday dinner. The natural sweetness of roasted butternut squash pairs beautifully with the creamy arborio rice, Parmesan cheese, and aromatic herbs. It’s a warm and comforting meal that’s perfect for a relaxed evening.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• 2 tbsp unsalted butter (or vegan butter)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Instructions

1. Preheat your oven to 400°F (200°C). Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. Heat the remaining olive oil in a large skillet over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes.
3. Stir in the arborio rice and cook for 1-2 minutes until lightly toasted.
4. Add the white wine (if using) and cook until mostly absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and tender, about 20 minutes.
5. Stir in the roasted butternut squash, Parmesan cheese, butter, and thyme. Mix well and season with salt and pepper to taste.
6. Serve immediately, garnished with additional thyme and Parmesan if desired.

This Butternut Squash Risotto is the perfect way to elevate a Saturday dinner with minimal effort. Its rich, creamy texture and earthy flavors are sure to impress, making it an excellent choice for both casual family meals and special occasions.

Mediterranean Stuffed Bell Peppers

These Mediterranean Stuffed Bell Peppers are a colorful and healthy gluten-free, meatless dish that’s packed with flavor. Filled with a mixture of quinoa, chickpeas, tomatoes, and olives, they deliver a satisfying balance of protein, fiber, and bold Mediterranean spices. Serve these peppers as a main course or alongside a fresh salad for a complete meal.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1/4 cup chopped Kalamata olives
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish and arrange the bell peppers upright.
2. In a large bowl, combine quinoa, chickpeas, diced tomatoes, olives, olive oil, oregano, garlic powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to fill completely.
4. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
5. If using feta cheese, sprinkle it on top during the last 5 minutes of baking.
6. Serve hot, garnished with fresh herbs if desired.

These Mediterranean Stuffed Bell Peppers are a delightful and wholesome meal that’s perfect for a relaxing Saturday evening. Their vibrant colors and fresh flavors make them as visually appealing as they are delicious. Leftovers can be easily reheated for a quick, nutritious lunch.

Mushroom and Spinach Stroganoff

This gluten-free, meatless Mushroom and Spinach Stroganoff is a creamy, savory dish that’s perfect for a cozy Saturday dinner. Made with hearty mushrooms, tender spinach, and a luscious dairy-free or traditional creamy sauce, it’s a comfort food classic with a healthy twist. Serve it over gluten-free pasta or rice for a meal that’s as satisfying as it is delicious.

Ingredients

• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 oz (300g) mushrooms, sliced
• 2 cups fresh spinach leaves
• 1/2 cup vegetable broth
• 1/2 cup unsweetened coconut milk or heavy cream
• 1 tsp Dijon mustard
• 1 tsp paprika
• 2 tbsp gluten-free flour or cornstarch
• Salt and pepper to taste
• 8 oz gluten-free pasta or cooked rice

Instructions

1. Cook gluten-free pasta or rice according to package instructions. Drain and set aside.
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic and mushrooms and cook until the mushrooms are tender and release their juices, about 8-10 minutes.
4. Stir in the spinach and cook until wilted.
5. In a small bowl, whisk together vegetable broth, coconut milk, Dijon mustard, paprika, and gluten-free flour. Pour into the skillet and stir until the sauce thickens. Season with salt and pepper.
6. Serve the stroganoff over pasta or rice, garnished with fresh herbs if desired.

This Mushroom and Spinach Stroganoff is a creamy and indulgent dish that’s also wholesome and gluten-free. Perfect for a relaxed Saturday night, it’s a dish that brings comfort and flavor to your table without the need for meat or gluten. Enjoy it with a glass of wine or sparkling water for a truly special meal.

Sweet Potato and Black Bean Chili

This Sweet Potato and Black Bean Chili is a hearty, flavorful dish that’s perfect for a cozy, meatless Saturday dinner. Packed with protein from black beans, natural sweetness from sweet potatoes, and a rich blend of spices, it’s a fulfilling and comforting meal. This chili is also gluten-free and easy to make, allowing you to enjoy a nutritious dish without much hassle.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until softened, about 5 minutes.
2. Add cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cinnamon. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the sweet potatoes are tender and the chili has thickened.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Chili is a comforting and filling dish that’s perfect for colder months. It’s packed with nutrients and flavors, offering a great alternative to traditional meat-based chili. Plus, it’s easy to prepare and makes for fantastic leftovers. Serve it with gluten-free cornbread for a complete meal.

Grilled Veggie and Hummus Wraps

These Grilled Veggie and Hummus Wraps are an easy-to-make, vibrant, and healthy choice for a Saturday lunch or dinner. With grilled vegetables like zucchini, bell peppers, and eggplant, paired with creamy hummus, these wraps are gluten-free, filling, and full of flavor. The perfect light yet satisfying meal for a busy day.

Ingredients

• 1 zucchini, sliced into thin rounds
• 1 red bell pepper, sliced into strips
• 1 eggplant, sliced into rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 gluten-free wraps or tortillas
• 1 cup hummus (store-bought or homemade)
• Fresh spinach or lettuce leaves for filling

Instructions

1. Preheat a grill pan or outdoor grill over medium heat.
2. Toss zucchini, bell pepper, and eggplant with olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side, until tender and lightly charred.
3. Warm the gluten-free wraps in a dry skillet or microwave for a few seconds.
4. Spread a generous layer of hummus onto each wrap.
5. Layer the grilled vegetables on top of the hummus, followed by spinach or lettuce.
6. Roll up the wraps tightly, folding in the sides as you go.
7. Serve immediately, or wrap in foil for an on-the-go meal.

Grilled Veggie and Hummus Wraps are a quick and nutritious option for any day of the week, but they’re especially great for a relaxed Saturday meal. These wraps are packed with vibrant, grilled vegetables and creamy hummus, creating a delicious and filling meal that’s perfect for both vegetarians and those avoiding gluten.

Cauliflower Rice Stir-Fry

This Cauliflower Rice Stir-Fry is a quick and healthy gluten-free, meatless dish that’s perfect for a light yet satisfying Saturday dinner. Cauliflower rice is a great low-carb alternative to regular rice, and when combined with a mix of colorful vegetables and a savory sauce, it makes for a delicious and nutrient-packed meal.

Ingredients

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 tbsp sesame oil (or olive oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 bell pepper, diced
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (optional)
• 2 eggs (optional, for extra protein)
• Fresh green onions for garnish

Instructions

1. Grate the cauliflower using a box grater or pulse in a food processor until it resembles rice grains.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add diced onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the frozen peas and carrots, bell pepper, and grated cauliflower rice. Stir-fry for 5-7 minutes, until the cauliflower rice is tender but still slightly crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, ginger, garlic powder, and chili flakes. Pour over the stir-fry and toss to combine.
5. If using eggs, push the veggies to one side of the skillet, crack the eggs into the empty side, and scramble until cooked through.
6. Toss the scrambled eggs into the stir-fry, then garnish with fresh green onions.
7. Serve hot, and enjoy!

This Cauliflower Rice Stir-Fry is a perfect weeknight dinner that’s quick, healthy, and full of flavor. It’s an excellent way to enjoy a low-carb, gluten-free meal without sacrificing taste. Plus, it’s highly customizable with any vegetables or protein options you have on hand. Enjoy it as a main course or as a side dish to accompany your favorite plant-based entrée.

Zucchini Noodles with Pesto and Cherry Tomatoes

This light and refreshing dish of Zucchini Noodles with Pesto and Cherry Tomatoes is a fantastic gluten-free, meatless option for a quick and healthy Saturday meal. The zucchini noodles, or “zoodles,” offer a low-carb alternative to pasta, while the fresh pesto adds a burst of flavor. Paired with sweet cherry tomatoes, this dish is both satisfying and full of summer vibes.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese (or dairy-free alternative)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions

1. Spiralize the zucchinis into noodles and set aside.
2. In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, olive oil, salt, pepper, and lemon juice. Blend until smooth, adding more olive oil if needed to reach desired consistency.
3. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until tender but still crisp.
4. Add the halved cherry tomatoes to the skillet and sauté for another minute.
5. Remove from heat and toss the zucchini noodles and tomatoes with the pesto sauce.
6. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is a simple, fresh, and nutritious dish that’s perfect for a light weekend meal. The pesto packs a punch of flavor, while the zucchini noodles keep the dish light and healthy. This meal is perfect for those who want to eat something flavorful without the heaviness of traditional pasta.

Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad is a vibrant, gluten-free, and meatless dish that’s perfect for a Saturday gathering or meal prep. The combination of roasted seasonal vegetables with protein-packed quinoa and a zesty lemon dressing makes it a filling yet refreshing dish. Packed with fiber and vitamins, it’s both nutritious and satisfying.

Ingredients

• 1 cup quinoa, cooked
• 1 medium sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley

Lemon Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet.
3. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.
4. While the vegetables roast, cook the quinoa according to package instructions. Let it cool slightly.
5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
6. In a large bowl, combine the cooked quinoa, roasted vegetables, and parsley. Toss with the lemon dressing and gently mix.
7. Top with crumbled feta cheese (if using) before serving.

This Roasted Vegetable and Quinoa Salad is the perfect make-ahead meal for a Saturday lunch or dinner. The combination of roasted vegetables with quinoa makes it hearty and satisfying, while the lemon dressing adds a refreshing zing. You can also pack it for lunch the next day, as it holds up well in the fridge.

Chickpea and Spinach Coconut Curry

This Chickpea and Spinach Coconut Curry is a flavorful, warming, and hearty gluten-free, meatless dish perfect for a Saturday evening. The rich coconut milk and aromatic spices create a comforting sauce that pairs beautifully with chickpeas and fresh spinach. Served with rice or gluten-free naan, it’s a satisfying dish that’s easy to prepare and sure to please.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Cooked rice or gluten-free naan for serving

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for about 5 minutes until softened.
2. Stir in curry powder and turmeric, cooking for another minute to release the spices’ fragrance.
3. Add chickpeas, coconut milk, and vegetable broth. Stir well and bring to a simmer.
4. Let the curry simmer for 10-15 minutes, allowing the sauce to thicken slightly.
5. Add spinach and cook for another 2-3 minutes until wilted.
6. Season with salt, pepper, and lime juice.
7. Serve the curry over rice or with gluten-free naan for dipping.

This Chickpea and Spinach Coconut Curry is a comforting, flavorful dish that’s both filling and easy to make. The coconut milk gives the curry a creamy texture, while the spices bring depth to every bite. It’s perfect for a cozy Saturday dinner and makes a wonderful leftover meal as well.

Note: More recipes are coming soon!