Back to School Gluten-Free Lunchbox Ideas

Cheesy Corn Quinoa Crunchies

Ingredients:

• 1 cup cooked White Royal Quinoa (cooled)
• 1 cup canned corn kernels (drained)
• 1/2 cup grated cheddar cheese or vegan option
• 1/4 cup finely chopped green onions
• 2 eggs or vegan option
• 1/4 cup quinoa flour ou flour of your choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

Instructions:

1. Mix the Batter: In a medium-sized bowl, combine the cooked quinoa, canned corn, grated cheddar cheese or vegan option, and chopped green onions. Mix well.
2. Prepare the Batter: In a small bowl, beat the eggs or vegan option. Add the beaten eggs to the quinoa-corn mixture and mix until everything is well combined.
3. Add Dry Ingredients: Sprinkle the quinoa flour, baking powder, salt, and black pepper over the quinoa-corn mixture. Gently fold the dry ingredients into the mixture until the batter comes together. It's okay if it's slightly lumpy.
4. Form Fritters: Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Using a spoon, scoop a small amount of the batter and place it onto the skillet, gently flattening it with the back of the spoon to form a fritter. Repeat to make more fritters, leaving space between each one.
5. Cook the Fritters: Cook the fritters for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them.
6. Cool and Pack: Once the fritters are cooked, transfer them to a wire rack to cool slightly. This will help them maintain their crispiness.
7. Once the fritters are cool, pack them in a kid-friendly lunchbox along with ketchup

Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup milk (dairy or plant-based like almond, soy, or coconut milk)
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1/2 teaspoon vanilla extract
• A pinch of salt
• shredded coconut, chocolate chips

Instructions:

1. In a mixing bowl, combine chia seeds, milk, honey or maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
2. Let the mixture sit for about 5 minutes, and then give it another stir to make sure the chia seeds are evenly distributed. This prevents clumping.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. The chia seeds will absorb the liquid and create a pudding-like consistency.
4. Before serving or packing in the lunch box, give the chia pudding a good stir. If it has thickened too much, you can add a little more milk to reach your desired consistency.
5. Top the chia pudding with shredded coconut, chocolate chips

Mexican Quinoa Salad

Ingredients:

• 1 cup Tri-color Royal Quinoa
• 2 cups water
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (red, yellow, and/or orange)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 1/2 avocat

Instructions:

1. Cook Quinoa
2. Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and pepper. Adjust the seasonings to taste.
3. Assemble Salad: In a large mixing bowl, combine the cooked and cooled quinoa, black beans, corn, diced bell peppers, cherry tomatoes, diced red onion, and chopped cilantro.
4. Add Dressing: Pour the dressing over the salad ingredients and toss everything together until well combined and coated with the dressing.
5. Chill and Serve: Cover the bowl and refrigerate the salad for about 30 minutes to allow the flavors to meld. Before serving, give it a final toss. Serve: Portion the salad into serving bowls and enjoy your delicious tri-colored quinoa Mexican salad!

Quinoa, Pesto and Avocado Wrap

Ingredients:

• 1 cup cooked White Gogo Quinoa (cooled)
• 2-3 tablespoons pesto sauce (store-bought or homemade)
• 1 ripe avocado, sliced
• 4 Quinoa or wheat tortillas
• Optional add-ins: baby spinach leaves, shredded carrots, diced cucumbers

Instructions:

1. Prepare Quinoa: Cook quinoa according to package instructions. Once cooked, allow it to cool to room temperature.
2. Spread Pesto: Lay out one tortilla at a time. Spread about 1/2 - 1 tablespoon of pesto sauce onto each tortilla, leaving a small border around the edges.
3. Layer Quinoa: Spoon a quarter of the cooked quinoa onto the center of each tortilla, on top of the pesto.
4. Add Avocado: Place a few slices of ripe avocado on top of the quinoa layer.
5. Optional Add-ins: If you're including additional vegetables, like baby spinach, shredded carrots, or diced cucumbers, you can sprinkle them over the avocado.
6. Roll the Wrap: Starting from one end, gently fold in the sides of the tortilla and then roll it up tightly, enclosing the filling. Repeat for the remaining tortillas.
7. Slice and Serve: Using a sharp knife, slice each wrap in half or into smaller pinwheels for easy handling. If desired, you can secure the wraps with toothpicks to keep them from unraveling in the lunchbox