Spring Veggies + Quinoa = Delicious, Plant-Powered Meals


So you made the lovely Kale, Asparagus and Leek Quiche with Quinoa Crust that we featured on Facebook yesterday – and now you’ve got a bunch of fresh spring veggies to use up? Well, not to worry. Each of these gluten-free, plant-powered meals makes delicious use of your leftover produce:

Spring Vegetable Quinoa Soup with Lemon Basil Pesto, created by Wendy at Fit-and-Frugal.com for Ancient Harvest (pictured)

A fresh take on a traditional vegetable soup, this recipe includes a second one for a vibrant pesto (which you can easily make extra of, to be used on gluten-free pasta later) as well as plenty of hearty, seasonal ingredients. It makes the perfect dinnertime meal for spring, when the weather may warm up during the day but still has a tendency to dip once the sun sets.

Carrot & Quinoa Muffins, The Garden of Eden

A wonderful way to use up leftover carrots and quinoa, these muffins can be baked once and enjoyed all week long. A blend of gluten-free all purpose flour and almond flour gives them a satisfying texture, while the quinoa and chopped walnuts provide additional plant-based protein and flavor.

Quinoa, Carrot and Leek Patties, Eat Well 101

Looking for a quick and easy weeknight meal? These patties are full of gluten-free, springtime deliciousness – and they’re mostly made with ingredients you probably already have on hand. Serve alongside a simple salad for a fresh and seasonal dinner that’s on the table in about half an hour.

Moroccan Carrot & Quinoa Salad, Happy Hearted Kitchen

It’s really amazing what a handful of household pantry spices can add to a dish. Ground cumin, coriander, cinnamon, ginger and chili flakes lend complex flavor to an otherwise simple salad. Meanwhile, hearty quinoa and almonds pack a punch of plant-based protein and elevate it from side dish to entrée status. Don’t have almonds? Swap them out for leftover walnuts.

Quinoa Kale Bowl With Mushrooms & Asparagus, 86 Lemons

Chop your leftover carrots, asparagus, garlic and kale, toss them with cooked quinoa and a tangy tahini-Dijon vinaigrette, add a few extra ingredients, and voila – you’ve got yourself a fantastic plant-based and gluten-free meal. This dish is highly adaptable, so feel free to include whatever vegetables you might have available.

Gluten-Free Quinoa Tortillas, The 36th Avenue

Now, if you’re looking for a savory way to use up leftover Ancient Harvest Organic Quinoa Flour, this recipe’s for you. These gluten-free tortillas are surprisingly easy to make, and they can be used in so many fun ways. Wrap them around a quick sauté of fresh spring vegetables (i.e. leftover carrots, leeks, kale and corn), add a spoonful of hummus or guacamole, and you’ve got yourself a tasty plant-based meal.

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