With Memorial Day weekend officially upon us, we think it’s safe to say that summer is finally here – and with it so many reasons to refresh your collection of plant-powered, gluten-free potluck recipes. Whether you’re hosting or attending the party this weekend, you’re sure to be a hit with these crowd-pleasing recipes:
Gluten-Free Pesto Caprese Pasta Salad, Ashley at EdiblePerspective.com for Ancient Harvest (pictured)
Vibrant in both flavor and appearance, this gluten-free pasta salad is also surprisingly simple to make. It’s a wonderful make-ahead dish, sure to hold up for hours on the buffet table. And with a fresh pesto made of superfoods like raw walnuts and kale, it’s as nutritious as it is delicious.
Triple Berry Summer Salad, Melinda Besinaiz
Add a bit of sweetness to the summertime spread by bringing this berry-filled salad to the table. It features a lovely combination of strawberries, raspberries and blueberries as well as hearty, fresh spinach leaves and avocado. Toasted almonds and crumbled goat cheese help to create depth of flavor and texture.
Chilled Southwestern Quinoa Salad, Your Modern Family
Quinoa and black beans pack this tasty salad full of plant-powered protein, while hints of chili powder and garlic give it a good kick. The dish is easy to throw together ahead of time, and it will become better as the flavors are given time to marinate and meld. Best of all, it’s entirely plant-based – so everyone at the party is sure to enjoy it.
Red Lentil Rotelle with Lemony Ricotta, Peas and Greens, Wendy at Fit-and-Frugal.com for Ancient Harvest
Ready in half an hour and full of bright, seasonal flair, this pasta salad may just become your go-to potluck dish. Ancient Harvest Supergrain™ Red Lentil & Quinoa Rotelle provides a gluten-free, protein-packed base for fresh veggies and herbs, creamy ricotta, and lemon zest.
Chickpea & Quinoa Veggie Burgers, Alexandra’s Kitchen
Made with red quinoa (try our Inca Red) and chickpeas, these hearty patties are vegan but sure to impress any omnivore. Fresh herbs, grated zucchini, onion and a dash of hot sauce add plenty of flavor – and the texture of these burgers is meaty and satisfying.
Crispy Peanut Butter Cups, Edible Perspective
What’s a party without dessert, right? These sweet treats, made with crunchy roasted quinoa and shredded coconut, are as fun to make as they are to eat. And if you use vegan dark chocolate chips, as the recipe mentions, the deliciously chocolatey peanut butter cups will be entirely plant-based as well.