What is a gluten-free dinner recipe I can make at college?

Here is a gluten-free dinner recipe:

Quinoa with Vegetables

• 1/2 cup water
• 1/2 cup quinoa
• 1/2 cup frozen spinach, thawed and squeezed dry of liquid
• 1/2 can low-sodium garbanzo beans, rinsed
• 1/2 package beluga lentils
• 1 roma tomato, chopped
• 1 pinch of salt
• 1 pinch of garlic powder
• Dash of paprika
• 1/8 cup low-moisture vegetable rennet mozzarella cheese, shredded (optional)

Yield: 2 cups
Calories: 483 per serving
Total fat: 10.2 g
Fiber: 19.8 g
Protein: 31.3 g

Place the water in a microwave-safe bowl, and microwave for 3 minutes or until boiling. Once boiled, add quinoa and cover with a plate so that the quinoa rises. Place the spinach, garbanzo beans, lentils, and tomato together in the bowl with the quinoa. Add a pinch of salt, garlic powder, and a dash of paprika. Finish with low-moisture shredded cheese, if desired.

This is a great, hearty dish that serves as a nice substitute for pasta. Quinoa is gluten-free and loaded with protein -- the Aztecs actually harvested it for their long journeys through the mountains because it was so densely packed with nutrients. You might not be preparing for a three-day trek, but quinoa is one way to make sure you never run out of fuel, and it's quick and easy, too!