Plant-powered eating from morning to night has never been easier, or more delicious. Adding Ancient Harvest gluten-free Supergrain Pasta, pre-rinsed Quinoa and protein-packed Ancient Harvest POW!™ Pasta to your breakfasts and snacks are a great way to stay fueled and full all day long.
1. Overnight quinoa
Just like overnight oats, but with more protein from quinoa. The night before, add ½ cup of cooked Ancient Harvest™ Quinoa to a Tupperware container or jar, followed by 1 cup non-dairy milk, cinnamon, vanilla extract, chia seeds or hemp seeds and a pinch of salt. The next morning, stir, add fruits, nuts and a nut butter of your choice, and you’re off! Give this Sweet Quinoa Porridge & Maple Roasted Pears from @stirringuphappiness a try.
One of the easiest breakfasts you can make is a smoothie. Not to mention they’re endlessly versatile and so delicious. Take your pick of leafy greens and veggies (think carrots, sweet potatoes, beets), fruit (bananas, berries), seeds (hemp, chia) and nut butter (almond, cashew, peanut). Then, for an extra plant-based protein boost, add Ancient Harvest™ Quinoa for long-lasting fuel on the go.
Our hearty Ancient Harvest POW!™ Pastas are made with quinoa and lentils, full of fiber and plant-based protein making them a perfect palette for snacks. Whip up Chili Mac & Cheese or Pasta with Veggies on the weekend and pack up snack-sized portions for the whole week.
Granola is a great way to add a little crunch with protein and satisfy your sweet tooth with just a few tablespoons. Use it to top cereal and fruit for a quick breakfast, or yogurt for the perfect snack. This Maple Cinnamon Quinoa Granola is so good, you can eat it all on its own. Just add ¼ cup to a Ziploc and keep it in your purse or backpack.
Make snack time ultra delicious with small portions of entrée salads that are perfectly balanced and will satisfy your hunger until dinner. A simple mix of greens, veggies, quinoa or Ancient Harvest POW!™ Pasta and a little dressing are a cinch to make and will keep you from reaching for sugary or fatty snacks between meals. Make this Roast Vegetable, Kale and Quinoa Salad, or Kale, Fennel and Citrus Quinoa Salad, or a Fig, Apple and Cranberry Pasta Salad for dinner, and keep the leftovers for a snack the next day. Or make a batch on the weekend to have on hand all week.