What’s In Season In October

broccoli-cheese-quinoa-stuffed-peppers-2Picture courtesy of Alyssa, Simply Quinoa

The month of apple picking and pumpkin patches, October signifies harvest time. It’s full of delicious fragrances, flavors and textures that we can’t wait to enjoy. In particular, we’ve got our eyes on these mouthwatering recipes. They’re all gluten-free, vegetarian for World Vegetarian Day, and perfect ways to celebrate the best of what’s in season in October. Simply read on for serious, seasonal culinary inspiration…

Roasted Ratatouille Pasta, Fit and Frugal for Ancient Harvest

A favorite among Ancient Harvest fans, this easy pasta recipe is fresh, tasty and full of gluten-free supergrain goodness (it calls for our colorful Supergrain Pasta Garden Pagodas, but would be equally good with any of our other pastas.) It also showcases the vibrant hues and wonderful flavors of eggplant, zucchini, bell pepper and tomato – all of which are at peak season now.

Cheesy Broccoli & Quinoa Stuffed Peppers, Simply Quinoa (pictured)

Take your love of seasonal peppers to the next level with this hearty vegetarian dish, which packs a double punch of flavor and nutrition. Mild poblano peppers are stuffed with a cheesy combination of broccoli florets and butternut squash (both in season right now) as well as our favorite gluten-free ancient grain.

Honey-Lime Quinoa Stuffed Sweet Potatoes, Cooking Classy

Another seasonal veggie we’ll be eating a lot of this month is the tasty and versatile sweet potato. Here, it’s roasted and then stuffed with a flavorful combination of quinoa, onion, garlic, black beans, corn and spices for a memorable weeknight meal. Pair these dressed-up sweet potatoes with a simple side salad, and dinner is served.

Apple Cinnamon Overnight Quinoa, Eating Bird Food

If you’re a fan of overnight oats (or even if you’ve never had them!) you’ve got to try this recipe. It’s a fantastic way to use up leftover quinoa, and also to celebrate your love for apple season. The classic combination of seasonal fall fruit and warming spices is paired with plant-based protein to jump-start your day in the most delicious, nutritious way.

Vegetarian Stuffed Cabbage Rolls, Cooking Melangery

The often-overlooked cabbage is in season in October, and this hearty plant-based recipe offers a wonderful way to enjoy it. Fresh cabbage leaves are wrapped around a mixture of cooked quinoa, carrots, tomatoes, herbs and spices – and then baked to create a rich and flavorful meal, perfect for a chilly fall evening.

Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce, Oh My Veggies

If you’ve never tried making your own sushi rolls before, you may be surprised to learn how fun and easy it can be. This plant-based variation swaps out the fish for one of our favorite fall vegetables: beets! Quinoa is used instead of rice to provide a dose of plant-based protein; meanwhile, crunchy cucumber and creamy avocado are added for lovely texture and flavor – and the accompanying miso-sesame dipping sauce is really delicious.

For more great recipes to take you through autumn and beyond, you’ll definitely want to visit the recipes page at AncientHarvest.com.