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Chipotle Quinoa Fish Tacos with Mango Salsa



  • 2 cups of Keen One Chipotle Quinoa
  • Fish or chicken filets (optional) 
  • 1 ripe mango - peeled and diced
  • ½ cup minced cilantro
  • 1/2 cup black beans
  • 1/2 cup corn
  • ½ cup minced red onion
  • ¼ cup fresh lime juice (1-2 limes)
  • 1 minced jalapeno - remove seeds and stem for mild salsa
  • salt and pepper to taste
  • 1 teaspoon canola oil
  • 12 corn tortillas


  1. Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.
  2. Cook quinoa according to package instructions
  3. Once the quinoa is cool, mix in black beans and corn
  4. While the fish is broiling, prepare mango salsa by tossing together all remaining ingredients in a medium bowl. Season with salt and pepper to taste.
  5. Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
  6. To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
  7. Divide the fish between the tortillas and top with mango salsa to serve.


Vegan Chipotle Quinoa Stuffed Peppers 

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  • Peppers (I used small anaheims and poblanos but any will work)
  • 1-2 cups of Keen One Chipotle Quinoa 
  • 1-2 tablespoons olive oil
  • 1 shallot or small onion
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1-2 tablespoons tamari or soy sauce
  • 1-2 tablespoons adobo sauce, (from the can of chipotles used below)
  • ½ cup corn kernels
  • ½ cup black beans
  • ¼ cup chopped scallions
  • juice of 1 juicy lime


Chipotle Cashew Cream:


  • 1 cup raw unsalted cashews, soaked for at least a few hours
  • 1 clove of garlic
  • 1 chipotle pepper from a can of chipotles in adobo (2 if you want it extra spicy)
  • ¼ cup fresh lemon juice
  • 1-2 tablespoons olive oil
  • ½ cup water (more as needed)
  • salt, pepper


  1. Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast the peppers in the oven for about 20 minutes or until they become tender and lightly blackened.
  2. Cook Keen One Chipotle Quinoa to package directions. 
  3. In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.
  4. Add in the quinoa, corn, black beans, and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)
  5. For the Chipotle Cashew Cream: Blend everything together in a high speed blender (I used a magic bullet). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
  6. Stuff filling into the roasted pepper halves and top with chipotle cream, serve with a lime wedge and enjoy! 







Quinoa Crockpot Enchilada Chili  




  • 1 package of Chipotle Keen One Quinoa 
  • 1 can of black beans 
  • 1 can of corn 
  • 1 can of sliced tomatoes 
  • 1 can of green chillies 
  • 2 cans of enchilada sauce (either green or red) 
  • 1/2 onion 
  • 1/2 avocado
  • 1 diced jalapeno  
  • cilantro 
  • 2 limes 
  • 4 corn tortillas
  • 2 cups of shredded mexican cheese  
  • sour cream (optional) 
  • 2 chicken breasts (optional) 
  • seasonings such as cumin, paprika, chili flakes, garlic, salt and pepper 



  1. If you are adding chicken to this meal, cook the chicken in a skillet till you do not see any pink, then add the chicken with both cans of the enchilada sauce in the crockpot on high heat, add the onion, green chilies, and seasonings; cook for 2 hours, or until chicken starts to become shredded, then proceed to add the rest of the ingredients in step 2
  2. If you choose not to add chicken, combine enchilada sauce, black beans, corn, onion, tomatoes, green chilies, and sliced jalapeno together in the crockpot, let it cook for about 2 hours
  3. Cook the quinoa according to package directions seperately, then add the quinoa to the crockpot for the last half hour of cooking 
  4. Feel free to add water to the crockpot as the enchilada sauce will start to be absorbed, you want a chili like texture 
  5. When about 5 minitues ready to serve, cut the corn tortillas into strips and saute them in about a teaspoon of olive oil with salt, this will give a nice crunch to add on top! 
  6. Serve the enchilada chili in warm bowls, then if desired add sour cream, cilantro, avocado, cheese, and tortilla strips on top
  7. Enjoy! 



Chipotle Quinoa Stuffed Mushrooms

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  • 1 Pack of Keen One Chipotle Instant Quinoa 
  • 1 Package of White Mushrooms 
  • 1 Onion
  • 1 Green Pepper 
  • 1 Head of Garlic 
  • Shredded Cheese
  • Olive Oil


  1. Preheat oven to 400 F. 
  2. Remove stems from the mushrooms
  3.  Finely chop and sautee onion, pepper, garlic, and leftover mushrooms stems w/ olive oil
  4. Cook the Chipotle Quinoa in a seperate saucepan. When it is finished, mix it with the sauteed vegetables.
  5. Fill the mushroom heads with the quinoa/veggie filling.
  6. Place stuffed mushrooms on a lined baking sheet and drizzle with olive oil. Bake for ~20 minutes.
  7. When mushrooms are finished cooking, drizzle shredded cheese on top and cook for an additional 2-3 minutes.
  8. Serve and enjoy!


Vegan Chipotle Quinoa Burrito 





  • 1 pack of Keen One Chipotle Instant Quinoa
  • 1 can of black beans
  • 1 cup of roasted butternut squash
  • 1/2 cup of frozen corn
  • 1/2 onion
  • 1 Large tortilla


  1. Dice and roast butternut squash
  2. Dice and sautee onions
  3. Cook quinoa
  4. Combine all ingredients in a medium saucepan over medium heat until fully cooked
  5. Heat tortilla in a frying pan, and place ingredients over the tortilla
  6. Roll the burrito, and enjoy!


Quinoa, Black Bean & Eggplant Tostada with Avocado




  • 1 pack of Keen One Chipotle Instant Quinoa
  • 1 can of black beans
  • 1/2 cup of eggplant, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup yellow pepper, chopped
  • 2 Tostada shells
  • Shredded Cheese
  • Salsa
  • Avocado


  1. Preheat oven to 375 F.
  2. Saute onions, eggplant & pepper in medium sauce pan.
  3. Pour 1/2 cup of water in saucepan along with black beans and Chipotle Quinoa and cook to directions on bag.
  4. Place layer of quinoa and veggies on tostada shells, top with shredded cheese.
  5. Heat tostadas in oven, for 3 - 5 minutes or until cheese is melted.
  6. Top with salsa, avocado, serve and enjoy!



Chipotle Quinoa Cakes with Avocado Salsa

Avocado Salsa

  • 2 tomatoes, chopped
  • 2 green onions
  • 2 avocados
  • 1/2 cup Asadero Cheese 
  1. Combine avocados, tomatoes and green onions in small serving bowl and mix. 
  2. Top with asadero cheese and let sit in frige.


Quinoa Cakes

  • 1 Pack of Chipotle Quinoa from Keen One Quinoa (cooked)
  • 1 cup black beans, drained and rinsed
  • 4  eggs, beaten
  • 1 cup salsa
  • 1 oz mexican cheese mix
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1/2 cup panko
  • 1 tablespoon cilantro
  • 1 red onion, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoon Olive oil 
  1. Preheat oven to 400° F
  2. Combine cooked quinoa, black beans, eggs, salsa, cilantro, onion, cheese, sea salt, garlic and olive oil. Stir in breadcrumbs, panko, and sea salt in bowl. Let sit for 5 to 10 minutes.
  3. Form into small patties.
  4. Place patties on greased/oiled baking sheets and cook for 20 minutes or until edges are brown. Remove from oven and let sit for 5 minutes.
  5. Serves over bed of arugula and top with Avocado Salsa, sour cream & chives


Quinoa & Bean Chili

  • 1 Pack Chipotle Quinoa
  • 1 cup water
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbs chili powder
  • 1 tbs ground cumin
  • 1 can crushed tomatoes
  • 1 can black beans, rinsed & drained
  • 1 can pinto beans, rinsed & drained
  • 1 can vegetable broth
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp dried oregano 
  • 1 cup frozen corn
  • 1/4 cup cilantro
  • 1/4 cup sour cream
  • salt & pepper to taste
  1. In a large pot over medium heat add olive oil, stir in onion and cook until translucent. Add vegetable broth, garlic, chili powder, and cumin; cooks 1 - 2 minutes to release flavors. Then add tomatoes, beans, celery, carrot, zucchini, jalapeno, and oregano. Bring to simmer over high heat, then reduce to low-medium heat, cover and simmer for 20 minutes.
  2. Cook Chipotle Quinoa as directed on package. (Add cup of water and seasoned to a sauce pan, over high heat bring to a boil. Then simmer at low-medium heat cover until water is absorbed.)
  3. When quinoa is cooked combine with vegetables and frozen corn. Cook for 5 minutes to reheat. Stir in cilantro. Add sour cream after served in a bowl. 
  4. (Optional) Cook with your favorite corn bread recipe. Here is a link to a great recipe: Corn Bread

Fajita Quinoa Quesadilla

  1. Grill 1/2 a sliced onion, and 5 small peppers, (or 1 large one) for 5-10 minutes.
  2. Lay a tortilla on a hot pan with olive oil, add 1/2 cup of cheese, sliced grilled vegetables, and Chipotle quinoa
  3. Cap with another tortilla, then cap the pan, and flip after five minutes, followed with another five minutes. Garnish with minced peppers.

Black Bean & Sweet Corn Quinoa Pilaf

  • Add 1 cup of chicken or vegetable stock (instead of water) and add sweet corn, black beans, and diced red bell peppers.
  • Garnish with avocado, cilantro, and a squeeze of lime for a finishing touch.

Chipotle Quinoa Casserole

  • Combine the Chipotle with ground turkey, 1 Flavor Country, 1 orange pepper, 1 sweet potato, 1 yellow squash, 2 cloves garlic, chili powder, splash of OJ, 1 cup water, EVOO, salt, garlic powder, handful of raisins in a capped pyrex pot.
  • Cook at 350º in oven for 35-40 minutes. Uncover and broil on low 1-2 minutes for a crispy finish on top. Bon Appétit