1. In frying pan cook eggs with break yolk until yolk is cooked through. 2. In medium saucepan sauté spinach in sesame oil. 3. Slice pepper, avocado, cooked eggs and crab thinly and evenly to prevent one ingredient from overpowering your rolls. 4. Place a sheet of seaweed onto your bamboo roller, coat seaweed evenly with a thin layer of quinoa. This serves as the glue to hold the roll together. 5. Place veggies, crab and eggs in a horizontal row about a third of the way up from the bottom of your seaweed paper. Sprinkle with sesame seeds. 6. Using the bamboo mat wrap the bottom of the seaweed over the top of your fillings. Continue rolling until you reach the end of the seaweed paper. Give your kimbap one last squeeze to make your roll nice and tight. 7. Serve and enjoy!
Cinnamon & Banana Quinoa
1 Pack Original Quinoa
2 Tsp cinnamon
1 Tsp brown sugar
1 Tsp honey
1/4 banana, sliced
Cook pack of Original Quinoa as directed.
After quinoa is cooked add cinnamon, brown sugar, honey and sliced banana to quinoa and mix.
Pour quinoa into bowl or cup top with a few slices to banana and a pinch of cinnamon and enjoy.
Combine the juice of a large lime with 3 tablespoons of honey and 2 table spoons of chopped fresh mint in a bowl and whisk.
Combine the dressing and the quinoa with 1 1/2 cups of blueberries, 1 1/2 cups of sliced strawberries and 1 1/2 cups of chopped mango and mix. Garnish with fresh mint and serve.
Chipotle Quinoa Cakes with Avocado Salsa
2 tomatoes, chopped
2 green onions
1/2 cup Asadero Cheese
Combine avocados, tomatoes and green onions in small serving bowl and mix.
Top with asadero cheese and let sit in frige.
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
Preheat oven to 400° F
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.
Form into small patties.
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.
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
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.
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.)
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.
(Optional) Cook with your favorite corn bread recipe. Here is a link to a great recipe: Corn Bread
Fajita Quinoa Quesadilla
Grill 1/2 a sliced onion, and 5 small peppers, (or 1 large one) for 5-10 minutes.
Lay a tortilla on a hot pan with olive oil, add 1/2 cup of cheese, sliced grilled vegetables, and Chipotle quinoa
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
Veggie Quinoa over Mixed Greens:
Add 1/2 cup of diced carrots and celery, 1/2 cup of tomatoes, 1/4 cup onion, and 1 tbsp of minced garlic halfway through the cook time. Serve over a bed of mixed greens.
Dice 1 medium beet, 1/2 cup of rainbow chard, and 1 tbsp of shallots halfway through cook time to experience beet bonanza. A Boulder Farmer’s Market Favorite.
Fish & Vegetable Coconut Curry
Slice 1/2 of a zucchini, 1/2 of a jalapeno, 1/3 of a red chili pepper, 1 head of broccoli, and fry for 10 minutes in a pan with sesame oil.
Add a tablesppon of sesame oil to the pan, and add small cubes of cod to the pan. Cover and steam for 5-7 minutes.
Mix 1/2 teaspoon green curry paste and 1/2 can of coconut milk, then add to the pan for 2-3 minutes.
Cook the Thai Curry Keen One for 8 minutes with a tablespoon of olive oil, lay it into serving dishes as the base, and add the stir fry mixture on top. Enjoy!