Colorful, Gluten-Free Recipes Packed With Plant-Based Protein

main-japanese-quinoa-salad-recipePhoto courtesy of Olena, ifoodreal

The Crunchy Ginger Quinoa Lettuce Wraps recipe we shared with you all on Facebook yesterday is full of all of our favorite things: fresh, seasonal veggies, gluten-free ancient grains and nutritious, plant-based protein. If you’re like us and just can’t get enough, we recommend trying these other colorful, gluten-free recipes packed with plant-based protein to use up your spring produce and enjoy plant-powered deliciousness all week long.

Thai Peanut Macaroni Salad with Black Bean & Quinoa Supergrain Pasta™ Elbows, Ashley at EdiblePerspective.com for Ancient Harvest

Our protein-packed Black Bean & Quinoa Supergrain Pasta Elbows pair perfectly with bright vegetables and bold spices. For proof, simply try this incredible, Asian-inspired pasta salad. Use leftover bell peppers, carrots, cabbage and edamame (which adds even more plant-based protein) – and don’t forget the creamy, flavorful peanut dressing.

Avocado Spring Salad with Lemony Dill Dressing, ifoodreal

A tasty, go-with-anything dressing tops leftover romaine lettuce leaves and sliced bell pepper – as well as any other vegetables you might have on hand. Include the avocado for rich texture and delicious flavor. This salad can be served as a side, or enjoyed as a light main. (To make it heartier, consider adding some cooked quinoa.)

Cilantro Lime Quinoa with Black Beans, Joyful Healthy Eats

Full of zesty lime juice and fresh cilantro, this plant-based dish will add some south-of-the-border flair to your regular meal routine. It could be served alongside your protein of choice, but it’s also got enough (plant-based) protein on its own to act as an entrée – and would be especially delicious paired with grilled seasonal vegetables.

Lentil, Cashew, and Quinoa Stuffed Bell Peppers, My Darling Vegan

Fun to make and eat, stuffed peppers are a beautiful and flavorful addition to the dinner table. This version, entirely vegan but packed with plant-based protein, is a great way to use up leftover bell peppers, quinoa, lentils, nuts and onion. Add some chopped kale and a handful of spices from the pantry, and you’ve got a hearty and satisfying meal.

Over the Rainbow Cabbage Salad with Tahini-Lemon Dressing, Oh She Glows

For something a bit lighter, try this colorful salad. The tahini-lemon dressing is fresh and flavorful, and the use of sturdy red cabbage instead of lettuce allows it to be made ahead of time. You could throw in some cooked quinoa or edamame for added protein, or just enjoy it as it is – topped with crunchy toasted seeds.

Japanese Quinoa Salad, ifoodreal (pictured)

What would you get if you paired the flavors of fried rice with the nutritious texture and flavor of a quinoa salad? Something like this fresh and tasty dish, perhaps. A great use for leftover (and protein-packed) quinoa and edamame, it’s also got fresh ginger, garlic, green onions, cucumbers, and carrots. We recommend making a large batch for plant-powered weekday lunches on the go.

For more gluten-free recipes and cooking tips, be sure to check out the recipes page at AncientHarvest.com.