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)
- Cook quinoa according to package instructions
- Cook eggs to your liking (I did sunny-side up)
- Sprinkle nutritional yeast over eggs and quinoa
- 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
- 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
- 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.
- 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.
- Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint, and pistachios. Drizzle with oil and sprinkle with sea salt.
- 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)
- Optional: Fresh Herbs (parsely, cilantro, or rosemary)
- Finely shop and sautee garlic and onion w/ butter. Keep heat low to prevent browning.
- Boil mushroom in 1/2 cup of water for 15 minutes.
- Add the mushrooms to the onion/garlic. Set aside stock for later.
- Let vegetable mixture sweat on low heat for around ten minutes..
- Meanwhile, heat cups of stock in a large saucepan and add boiled mushroom stock.
- Add vegetables and herbs to the stock and let simmer for at least one hour.
- 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.
- Season to taste and enjoy!