Plant-Powered, Gluten-Free Recipes to Welcome Warmer Days

Baked Spinach Quinoa Falafel Patties with Creamy Avocado Dressing


It’s finally June – a time when we’d rather turn on our grills than our ovens, and opt for fresh and flavorful dishes that can be enjoyed chilled or at room temperature. The less actual cooking it takes to get dinner on the table, the better – and we’re happy to have so many in-season ingredients to choose from. To celebrate a new summer, we shared this recipe for Grilled Polenta with Tomato Avocado Salad on Facebook yesterday – and now we’re excited to share with you some more plant-powered, gluten-free recipes that will help you use up those leftover veggies.

Chimichurri Sauce, Gimme Some Oven

Parsley is one of those ingredients that’s difficult to buy just a little of, and so we frequently have leftovers on hand. Put the tasty green herb to use this week in this classic Argentine Chimichurri, which is like a spicier version of pesto that’s just as easy to make. We love it spooned over grilled meats or veggies, mixed into beans and grains, or used as a fresh and flavorful sauce over pretty much anything.

Spring Quinoa and Cauliflower Tabbouleh, Ancient Harvest

Looking to make something a bit more substantial with your leftover parsley? Add it to this seasonal twist on a classic warm-weather dish. The fresh and flavorful salad is also a great way to use up leftover cucumbers, tomatoes, lemons – and Ancient Harvest Quinoa, which packs the recipe full of plant-based protein and other nutrients.

Baked Spinach Quinoa Falafel Patties with Creamy Avocado Dressing, Ancient Harvest (pictured)

Another favorite from the Ancient Harvest recipe archives, these patties pack a punch of vibrant flavor and superfood nutrition – especially when topped with the accompanying avocado dressing (which not only uses up your leftover avocados, but your lemons as well.) Serve them alongside a simple salad for the perfect summertime meal.

Arugula Parmesan Salad with Simple Lemon Vinaigrette, A Teaspoon of Happiness

Speaking of simple salads: This one, comprised of only baby arugula and grated parmesan, beautifully showcases the leafy green in all its summertime glory. The light and lemony vinaigrette is delightful, making this the ultimate go-with-anything side salad.

Mediterranean Quinoa Salad, iFoodReal

Looking for a colorful, delicious dish that can easily serve a crowd? This nutritious Mediterranean Quinoa Salad is both light and filling, and it’s a great way to use up so many leftover ingredients – quinoa, tomatoes, cucumbers, avocado, red onion, parsley, lemon juice, and whatever other vegetables you may have lying around.

Avocado Smoothies, World Lifestyle

Still have leftover avocados and feeling bored with guacamole? Try enjoying the rich, creamy fruit in drinkable form – namely, as a delicious thickening agent in fresh fruit smoothies. This collection of seven recipes, ranging from Pineapple Mint Green Monster to a decadent Chocolate Superfoods Smoothie, is sure to spark your imagination. Want to add an extra dose of plant-based protein? Try including a spoonful of Ancient Harvest Quinoa Flakes.

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