Referral Program: Give 20, Get 20

If you "heart" quinoa as much as we do, you probably already tell your friends about your favorite quinoa snacks and recipes. So why not get a little something back for your efforts? 


Announcing The I Heart Keenwah Referral Program

It's simple: 

  1. Sign up
  2. Share your unique referral link with friends and family
  3. They save 20%* 
  4. You earn a 20% off coupon** when someone you referred buys 

*Offer valid only for new customers       **Cannot be combined with other offers 

Terms & Conditions
To qualify for a promo code, the referred person must (I) be a new customer, (ii) use a referral link to obtain the promo code and (iii) make a purchase on prior to the promo code's expiration. Referring customers will receive a referral coupon code after the referral is confirmed and the referral credit is approved by a customer service member. Customers are limited to referring two people per household. Referring customers may only earn one referral credit per referred person. In the event a referred person returns a purchased item and their lifetime order value decreases below the minimum purchase amount, the referral coupon code awarded to the referring customer may be rescinded. Customers may not refer anyone who has an existing account under an alternate email address.
Any abuse of this offer, as determined by us in our sole discretion, may result in the rescission of the referring customer's referral credit and the referred person's promo code as well as both parties' inability to participate in this or future promotions. Referral credit cannot be applied to previous purchases, and is not redeemable for cash. This referral program is subject to modification or termination at any time without notice in our sole discretion.

Recipe Collab: Vegan Chee-Zee Quinoa "Grits"

In the South, corn grits are as crucial to a complete breakfast as coffee. You can make them sweet or salty, but we're Team Salty forever, so with some help our friends at Louisville Vegan Jerky Co., we came up with this vegan spin on an old favorite. 




  1. In a microwave-safe bowl, stir together the quinoa flakes, nutritional yeast, onion powder, mustard powder, and sea salt. Add the vegan butter and non-dairy milk. 
  2. Microwave for 2 minutes, stir, and top with vegan bacon. 


  • Add more vegan milk for the desired creaminess. 
  • If you prefer to heat your milk on the stovetop, simply add hot milk to the mixture, stir, and allow it to sit for 2-3 minutes. 

Recipe Collab: Chili Lime Jackfruit with Fava and Aji Amarillo Over Toasted Quinoa

Chicago-based companies highlighting unusual ingredients? You know we're about it! That's why we were so excited to team up with Upton's Naturals on this jackfruit and Toasted Quinoa recipe. Jackfruit, if you're scratching your head right now, is a massive tree-borne fruit with a unique, meaty texture. (Think shredded chicken or pulled pork - only vegan!)  



  • 2 Tbs olive oil
  • 1/2 white onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tbs cumin seeds
  • 2 Tbs aji amarillo (found in Bolivian/Peruvian section of Latin grocery store)
  • 1 (10oz) package of Upton's Chili Lime Carnitas Jackfruit
  • 1 cup of tomato sauce
  • 1 cup of fresh fava beans (aka 'habas', found in produce section of Latin grocery store)
  • 2 cups of water
  • 1 cup of cooked I Heart Keenwah Toasted Quinoa
  • 1/2 red onion, thinly sliced (soaked in ice water for 15 minutes to remove the bite)
  • 1/2 tomato, thinly sliced
  • juice of 1/2 lime
  • Salt and pepper (to taste)


  1. Saute onion, garlic, cumin seeds, and aji amarillo in olive oil over medium heat until onions are translucent.
  2. Add jackfruit, tomato sauce, fava beans, and water and simmer on low in a covered pot for 20 minutes.
  3. Serve atop cooked Toasted Quinoa, and garnish with a mixture of thinly sliced red onion, freshly-cut tomatoes and lime juice.
  4. Salt and pepper to taste.
  5. Accompany with side dish of roasted fingerling potatoes, if desired. 

Recipe: Baked Quinoa Spring Rolls

For a light and crispy appetizer or snack - no deep frying or delivery charges included - look no further than your own kitchen. This veggie-heavy filling gets a protein and texture boost from, you guessed it, Toasted Quinoa



  • 1/4 block baked tofu 
  • Chopped scallions
  • 1/4 cup chopped cilantro
  • 1/4 cup shredded green cabbage
  • 1/4 cup shredded red cabbage
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1/2 cup julienned carrots
  • pinch sea salt 
  • 1 Tbs soy sauce 
  • 1 Tbs rice wine vinegar 
  • 1 tsp sesame oil 
  • Sriracha (to taste) 
  • 1 cup cooked and cooked Toasted Quinoa 
  • Spring roll wrappers 


  1. Preheat oven to 425 degrees. 
  2. Cut tofu into thin strips. Add tofu, scallions, cilantro, cabbage, ginger, garlic, carrots and salt to a large bowl and massage until ingredients begin to soften. 
  3. Add soy sauce, rice wine vinegar, sesame oil, sriracha, quinoa and stir to mix. 
  4. Lay spring roll wrappers flat to a clean, dry surface and add 2 Tbs filling toward the bottom, as shown in video. Roll as shown, and use a bit of water to seal. 
  5. Lay spring rolls on a lined baking sheet and lightly brush with vegetable oil. 
  6. Bake for 15 minutes 

Recipe Collab: Vegan Cookie Dough Quinoa Cake

If you ever want to truly test your self-restraint, put a couple tubs of Alpendough cookie dough in your fridge and see how long it lasts. We wouldn't resist combining ours with Toasted Quinoa Hot Cereal and a few other goodies to make this unbelievable cheesecake-ish layer cake thingie! 

Alpendough Cake.jpg
  1. Bottom layer: Spread one pint of Alpendough Double Chocolate Chip Cookie Dough over the bottom of a 9" springform pan.
  2. Middle layer: Soak 1 cup of IHK Toasted Quinoa Flakes in warm almond milk for 10 minutes. Then combine with a 1 tbspn of vanilla extract, 1 pinch of salt, 1/4 cup of coconut sugar, 1/2 cup of cashews and pulse in a food processor until you have a crumbly mixture. Press over the top of the cookie dough layer. 
  3. Top layer: Blend 1/2 packet (6oz total) of silken tofu in food processor with 1 cup of melted dark chocolate chips and 1/2 cup of almond milk. Spread over the top of the cake. 
  4. Refrigerate for 30 minutes and then serve.