Seasonal, Gluten-Free Recipes for Plant-Powered Living


The Quinoa, Artichoke and Mixed Greens Polenta Skillet we featured on Facebook yesterday is fresh and delicious – and once you’ve made it, you’re sure to have leftover spring veggies to use. For ideas how, look no further than Ancient Harvest; we show you how to buy your produce just once and use it all week long to create a variety of seasonal, gluten-free recipes for plant-powered living.

This week, try:

Green Goddess Spinach and Artichoke Quinoa Salad, Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)

Leftover greens, herbs, artichoke hearts and cherry tomatoes come together in perfect harmony to make this fresh and flavorful salad. And with chickpeas, avocado and Ancient Harvest Inca Red Quinoa, this supercharged meal is packed with plant-based protein.

Crispy Quinoa, Sweet Potato, and Light Cheddar Patties with Cherry Tomatoes and Smashed Avocado, Cooking With Cakes

The name’s a mouthful, and so is the meal itself: Delicious patties made of cooked quinoa and sweet potatoes are layered with fresh greens, sliced cherry tomatoes and smashed avocado to create a visually stunning vegetarian dish that is just as pretty as it is tasty. This one’s impressive enough to serve company.

Clean Eating Spinach and Artichoke Quinoa Casserole, ifoodreal

When the fickle spring weather takes a dip, nothing comforts quite like a casserole – and this one, filled with ancient grain goodness and seasonal veggies, is sure to hit the spot. It makes delicious use of leftover spinach and artichoke hearts, as well as one of our favorite gluten-free sources of plant-based protein.

Lightened-Up Creamy Avocado Basil Pesto, Ambitious Kitchen

Quick, easy and always a crowd-pleaser, Ancient Harvest Supergrain Pasta tossed with fresh pesto is one of our go-to weeknight meals. We love this version of the Italian staple that replaces the traditional olive oil with ripe avocado for an extra dose of plant-based nutrition and a rich, creamy texture.

Avocado Protein Chocolate Cookies, Cookies to Kale

Looking for yet another way to use up leftover avocados? Try baking them into these chocolately cookies that taste like dessert but pack enough nutritional power to act as breakfast. They’ve got quinoa flour and protein powder along with goji berries for a superfood kick – and they can easily be made vegan, if you’d like.

Cucumber Agua Fresca – 4 Ways, Muy Delish

Now, what to do with those leftover cucumbers? We recommend juicing them for a cooling, refreshing treat! These tasty variations include something for everyone. We’re particularly fond of the one with lime juice, as it gives the drink a sweetly tart taste.

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