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Other Recipes

Keen One Cold Quinoa Salad

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Ingredients:
 
  • Keen One Quinoa (we suggest one cup, but feel free to adjust the quantity to your liking!)
  • 3 Tablespoons of Olive oil 
  • 2 Tablespoons of Lime Juice
  • 1/2 teaspoon of salt
  • 1 cup of chopped cherub tomatoes 
  • 1 avocado, cut into chunks 
  • 1 cup of frozen corn
  • 1 can of drained and slightly rinsed black beans 
  • cilantro
  • 1/3 cup of chopped red onion 
 
Directions:
 
Mix all ingredients in a large serving bowl and serve cold.

 

          

Puffed Quinoa Cookie Candy

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Ingredients:

  • 3.5 cups puffed quinoa
  • 2 cups white sugar
  • 6 Tbsp. cocoa powder
  • 1/2 cup milk
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract
  • Waxed paper

Directions:

  1. Mix sugar, cocoa, milk, and butter in a saucepan over medium heat.
  2. Bring contents to a boil, and let boil for 1-2 minutes.
  3. Remove saucepan from heat and let it sit for 2-3 minutes.
  4. Add the remaining ingredients, and stir contents until they are well-mixed.
  5. Quickly drop spoonfuls of the cookie mixture onto waxed paper. The cookies will harden as they cool.
  6. Once the cookies harden, they are ready to eat. Enjoy!

 

Spicy Edamame Sushi Quinoa Salad

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We could all use a little helping hand when it comes to preparing quick, healthy meals — and our Keen One cups are the perfect secret weapon! Packed with plant-based protein, our cups are the ideal base for countless creative, nutritious dishes. Consider this one our elevated, modern-day take on “breakfast for dinner.”

Ingredients: 

  • Keen One Quinoa Edamame Sushi Cup 
  • 1 cup raw arugula 
  • 1 egg 
  • Drizzle of Sriracha 

Directions:

Arrange pre-washed arugula on a dish. Prepare Edamame Sushi Cup according to directions on package. While the quinoa is cooking, pre-heat a pan to medium with a teaspoon of olive oil on a stovetop. Fry the egg to over easy in the preheated pan. Allow 1-2 minutes for the prepared quinoa cup to cool, then pour over the arugula. Once the egg is cooked, place on top of the quinoa. Drizzle with Sriracha and enjoy!

 

Quinoa Stuffed Summer Squash

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In this light yet filling dish, quinoa and squash come together in perfect harmony. Try it as an easy dinner for two, or transform a leftover squash halve into a delicious lunchtime bite  — minimal effort (or culinary skills) required!

Ingredients: 

  • 1 Keen One Jamaican Jerk Quinoa Cup
  • 1 yellow squash
  • 1/2 clove of garlic, finely chopped
  • 1 Tbsp extra virgin olive oil
  • Parmesan or Pecorino cheese

Directions:

Preheat your oven to 350 degrees. While the oven is heating, cut the squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits of flesh — discard these or compost them. Add olive oil to a sauté pan on medium heat. Add chopped garlic and cook until golden brown. Place squash halves on a baking sheet, cut side up. Brush squash with garlic and oil mixture and sprinkle with salt and pepper. Cook until tender, about 25-30 minutes. Prepare the Keen One Jamaican Jerk Quinoa Cup according to directions on package. Remove squash from oven and spoon contents inside the squash halves. Sprinkle with cheese and enjoy!