As you can probably tell by the Strawberry Rhubarb Crisp with Ancient Grain Topping we posted on Facebook yesterday, all of us here at Ancient Harvest are pretty excited for strawberry season. Along with being delicious, strawberries offer great nutritional benefits, as they’re packed with antioxidants. So if you’ve got leftover strawberries to use up this week, you’ve got days’ worth of tasty, seasonal and nutritional dishes to look forward to!
Cooked or raw, strawberries can be enjoyed in so many ways – and don’t feel limited to desserts, either; they’re great in savory dishes as well. Here are some of the gluten-free, plant-based strawberry recipes we’re looking forward to making this week and all spring long:
Quinoa Salad with Spinach and Roasted Strawberries, Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)
There sure is a lot to love about this salad. Fresh spinach and spring onions keep it light and refreshing, while Ancient Harvest Harmony Blend Quinoa adds heft and plant-based protein. Meanwhile, honey-roasted strawberries provide a punch of springtime flavor, and creamy goat cheese and crunchy roasted sunflower seeds create fantastic texture.
Strawberry Quinoa Caprese Salad with Spicy Balsamic Vinaigrette, Sweet Peas and Saffron
Not done with the delightful combination of quinoa and strawberries? We don’t blame you. This simple salad offers a refreshing twist on a classic Caprese by swapping out the traditional tomatoes with sweet, seasonal strawberries.
Baked Avocados with Strawberry Salsa, Floating Kitchen
When two of our favorite superfoods are combined, we can’t help but expect the results to be amazing. Along with ripe avocados and strawberries, this recipe offers a great way to use up leftover spring onions, goat cheese crumbles and fresh basil. Add balsamic vinegar and extra virgin olive oil, and you’ve got a unique springtime snack.
Kiwi Strawberry Smoothie Bowl with Matcha, Sweet Cayenne
Nothing beats a cold, refreshing smoothie on a warm spring day, and this one – an extra-thick version, meant to be eaten with a spoon – is full of fresh strawberry goodness. It’s also got a frozen banana, creamy Greek yogurt, diced kiwi, fresh spinach (a great way to use leftovers from your salad!) and interesting additions like toasted coconut flakes, chia seeds and matcha (green tea) powder.
Strawberry & Peach Quinoa Breakfast, Simply Quinoa
One of our 2015 Brand Ambassadors, Alyssa from Simply Quinoa, has brought the combination of strawberries and quinoa to breakfast. This colorful, plant-based dish also features a juicy peach, creamy almond butter and coconut milk, and a dash of cinnamon and nutmeg. What’s even better is that the recipe is for a single serving, and it only takes 15 minutes to prepare – so it’s perfect for a quick and easy weekday breakfast.
For even more deliciously gluten-free, seasonal recipes (including one for Quinoa Almond Thumbprint Cookies with Roasted Strawberries) be sure to visit the recipes page at AncientHarvest.com.
