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Whole Seed Quinoa

Quinoa Breakfast Skillet with Nutritional Yeast 


*Nutritional Yeast is a unique and rich source of many nutrients, including B vitamins, amino acids, at least 14 minerals and 17 vitamins, it is a unique flavoring to quinoa dishes as quinoa absorbs its cheesy/nutty taste.  



  • 2 Cups of Cooked Keen One TriColor Quinoa 
  • 3 eggs 
  • 2 tablespoons of nutritional yeast 
  • 1 bunch of sprouts 
  • 1/2 cup of shredded cheese (optional) 



  1. Cook quinoa according to package instructions
  2. Cook eggs to your liking (I did sunny-side up) 
  3. Sprinkle nutritional yeast over eggs and quinoa 
  4. Top with sprouts and cheese if desired! 






Grilled Quinoa Cobb Salad 



  • 1 1/2 cup of Keen One Whole Seed Tricolor Quinoa or any color of your liking 
  • 1/4 cup olive oil 
  • 2 lemons 
  • 1 bunch scallions 
  • 1 pint cherry tomatoes 
  • 1/2 cup mint leaves 
  • 1/4 cup toasted pistachios 
  • Salt and pepper to taste 



  1. Cook quinoa according to package instructions, simmer until quinoa is tender then remove from heat and fluff quinoa with a fork; then transfer to a large bowl 
  2. Meanwhile, whisk oil and lemon juice in a small bowl. Drizzle over warm quinoa and toss to coat; season with salt and pepper. Let cool.
  3. Prepare a grill for medium-high heat. Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. Transfer to a cutting board and slice scallions into 1" pieces.
  4. Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint, and pistachios. Drizzle with oil and sprinkle with sea salt.
  5. Serve cold and enjoy! 


Quinoa Mushroom Soup



  • One cup of Keen One Whole Seed Tricolor Quinoa 
  • 4 cups vegetable or chicken broth
  • 1 onion
  • 2-3 cloves of garlic
  • Liberal amount of fresh mushrooms (we used white, brown, and shiitake for this recipe)
  • Butter
  • Optional: Fresh Herbs (parsely, cilantro, or rosemary)
  1. Finely shop and sautee garlic and onion w/ butter. Keep heat low to prevent browning.
  2. Boil mushroom in 1/2 cup of water for 15 minutes.
  3. Add the mushrooms to the onion/garlic. Set aside stock for later.
  4. Let vegetable mixture sweat on low heat for around ten minutes..
  5. Meanwhile, heat cups of stock in a large saucepan and add boiled mushroom stock.
  6. Add vegetables and herbs to the stock and let simmer for at least one hour.
  7. While the soup simmers, cook quinoa in a separate saucepan and add it to the soup. This will prevent the quinoa from absorbing excessive amounts of the stock.
  8. Season to taste and enjoy!