Quinoa Salad: Quinoa mixed with diced vegetables (cucumber, bell peppers, cherry tomatoes), black beans, corn, and a lemon vinaigrette dressing.
Grilled Chicken Caesar Salad: Grilled chicken breast over romaine lettuce with gluten-free croutons, Parmesan cheese, and a light Caesar dressing.
Tuna and Avocado Lettuce Wraps: Tuna salad mixed with mashed avocado, celery, and onions, wrapped in lettuce leaves.
Vegetable and Chickpea Buddha Bowl: Roasted vegetables (sweet potatoes, Brussels sprouts, carrots) with chickpeas, quinoa, and a tahini dressing.
Turkey and Hummus Wrap: Sliced turkey breast with hummus, lettuce, tomato, and cucumber wrapped in a gluten-free tortilla.
Egg Salad Lettuce Cups: Egg salad made with hard-boiled eggs, Greek yogurt, and mustard, served in lettuce cups with sliced radishes.
Salmon and Quinoa Bowl: Grilled salmon fillet over quinoa with steamed broccoli, drizzled with a lemon-dill sauce.
Greek Yogurt Parfait: Layer Greek yogurt with fresh berries, gluten-free granola, and a drizzle of honey or maple syrup.