Plant-Powered, Gluten-Free Recipes to Welcome Summer

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The recipe for Roasted Ratatouille Pasta that we shared on Facebook yesterday is filled with fresh garden herbs and summer veggies – which means that we’ve now got a bunch of delicious leftover produce to use up! These plant-powered, gluten-free recipes will make the most of the week’s bounty while celebrating a whole new season of fresh flavor and superfood nutrition.

Roasted Tomato and Red Pepper Soup, Deliciously Ella

A smooth and simple soup is a great way to use up leftover produce. We particularly love this one’s combination of tomatoes, red peppers and fresh basil. Add a side salad and maybe some gluten-free bread for dinner, and you’ve got a lovely lunch or light dinner.

Quinoa and Goat Cheese Stuffed Tomatoes, Inquiring Chef

A ripe, juicy summertime tomato makes the perfect vessel for a tasty combination of cooked quinoa, tangy crumbled goat cheese and fresh garden herbs. This pretty and flavorful dish comes together in half an hour – and, served alongside a simple salad, makes a fantastic weeknight meal.

Garlic Parmesan Zucchini and Tomato Bake, iFoodReal

What to do with the rest of your tomatoes and zucchini? Chop them and toss with shredded Parmesan, dried and fresh herbs and a handful of crushed garlic cloves to create the ultimate summer side dish. This would be the perfect thing to bring to a potluck or barbecue.

Quinoa Crusted Eggplant Parmesan, Ancient Harvest (pictured)

An Italian classic with a gluten-free twist, this hearty, plant-powered entrée is sure to impress any omnivore. We love the use of our Ancient Harvest Quinoa Flakes instead of breadcrumbs, as it gives the dish an extra dose of plant-based protein – as well as a delightful crunch.

Gluten-Free Zucchini Quinoa Breakfast Cake, Gluten-Free Goddess

Use up your leftover quinoa flakes and zucchini in this tasty, perfectly sweet breakfast cake. Bake, allow to cool, and then wrap and freeze individual slices of this filling, satisfying and moist morning treat to be enjoyed throughout the week as an easy and delicious grab-and-go breakfast.

Red Pepper Hummus, Inspired Taste

Cool and creamy hummus just might be one of our favorite summertime snacks, and this one – made even tastier and prettier by the addition of roasted red peppers – is a winner. It’s easy to whip up a large batch to have on hand for when friends drop by, or whenever a craving hits.

For more plant-powered, gluten-free recipes to get you through summer and beyond, be sure to visit the recipes page at AncientHarvest.com.

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