The Savory Spring Vegetable Breakfast Porridge recipe we shared on Facebook yesterday is so colorful and delicious that you’ll likely want to eat it at other times of day. But since we can’t live off of tasty, veggie-packed quinoa porridge alone, here are some other fresh and flavorful plant-powered recipes to help you use up your leftover produce this week:
Green Lentil Penne Primavera, Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)
A fresh take on a traditional pasta salad, this one is loaded with colorful vegetables and the bright flavors of lemon juice and herbs. It also packs a punch of plant-based protein, thanks to the use of Ancient Harvest Green Lentil & Quinoa Supergrain Pasta™ Penne. Bonus tip: Leave out the grated Parmesan, and you’ve got an entirely plant-based meal.
Pesto Zucchini and Corn Quinoa Salad, Closet Cooking
The light, lemon-y pesto dressing really makes this dish, which is filled with plant-based protein (from quinoa, chickpeas and pine nuts) along with leftover corn, spring onions, and lemon. Of course, we recommend using homemade pesto so that you may use up your leftover fresh basil as well.
Vegan Middle Eastern Bean Salad with Parsley and Lemon, Kalyn’s Kitchen
Hearty beans hold up well to the herbaceous Middle Eastern-inspired dressing in this recipe, so consider whipping up a large batch to take to work for lunches this week. It makes delicious use of your leftover lemons and parsley, as well as spring onions and cans of beans from the pantry.
Roasted Carrots with Parsley Butter, Inspired Taste
Have some more parsley to use? Try this simple yet elegant roasted carrot dish. It makes a wonderful spring side dish to pair with your favorite protein, or even a flavorful and crunchy addition to a seasonal salad.
Quinoa, Asparagus, Pea and Lemon Salad, Taming Twins
Delicious served warm or at room temperature, this springtime quinoa salad would make a fantastic potluck dish. Serve the shaved Parmesan on the side to make it allergen-friendly. Everyone is sure to love the fresh, seasonal combination of zucchini, asparagus, green peas, and light dressing made of lemon juice, honey and mint.
Mango & Overnight Quinoa Flakes Parfait, Simply Quinoa
Like overnight oats? Then you’ll love this recipe, which combines gluten-free rolled oats, (leftover) quinoa flakes and chia seeds. It’s the perfect make-ahead breakfast for those mornings when you’re craving something sweet – and while the mango is delicious, we think you could also experiment with other fruits (fresh berries, anyone?) as well.