Recipe: Pistachio Fennel Quinoa Cookies

This unexpected and grown-up flavor combination is perfect with a cup of tea. Rich and creamy pistachios and warm, nutty Toasted Quinoa are the perfect pallet for a pop of aromatic fennel. 



  • 3/4 cup Toasted Quinoa
  • 3/4 cup chickpea flour
  • 1/2 cup coconut sugar
  • 1 tsp fennel seeds
  • 1 flax egg
  • 1 tso vanilla
  • 1 tsp baking soda
  • 1/3 coconut oil 
  • zest from 1 lemon
  • pinch sea salt
  • pistachios, ground into a fine meal 


  1. Preheat your oven to 325 F and line a baking sheet with parchment paper.
  2. Using a coffee or spice grinder, grind the Toasted Quinoa into flour. Place the quinoa flour in a medium bowl, and add the chickpea flour, coconut sugar, fennel seeds and flax egg - stir to combine. 
  3. Add the vanilla, baking soda, coconut oil, lemon zest and salt - stir until a crumbly dough forms.  
  4. Using your fingers, pinch some of the dough off, and roll into a 1" ball between your palms. Roll each ball in the pistachio meal before placing on a prepared baking sheet. 
  5. Bake for 8 minutes. Cool before serving. 

Recipe Collab: Vegan Quinoa Crispy Treats

One of our favorite brands to high five at natural food shows is Dandies. A fellow Chicago company, they make soft and fluffy marshmallows without using any animal ingredients. We tend to eat them straight from the bag because they're just that good - but today we thought it'd be fun to see what happens when our worlds collide... and it was! 


You can half this recipe if you just want enough for a couple people - or make a full batch and be the most popular person in your office. 



  1. In a microwave safe bowl, combine Dandies, margarine, and coconut oil. Microwave in 30 second intervals, with a quick stir between each - until marshmallows are fully melted.
  2. Mix in quinoa and stir until evenly coated with marshmallow cream. Press into a greased 8" square pan.
  3. In a separate microwave safe bowl, microwave chocolate chips for 1 minute. Stir with a spoon to temper the chocolate and then fully coat the quinoa crispies.
  4. Once cool, cut into squares, and enjoy!

Recipe: Vegan Quinoa Mac & Cheese with BBQ Tofu

If there's a more comforting meal in the whole world than this one we have yet to find it. Creamy, "cheesy" Toasted Quinoa, tangy BBQ tofu and some fresh greens collide for a combination of colors, flavors and textures that will have your omnivorous friends asking for seconds.



  • 1 cup Toasted Quinoa 
  • 2 cups water

For the vegan cheese sauce:

  • 3 Tbs olive oil 
  • 1/3 cup flour*
  • 3 1/2 cups unsweetened almond milk
  • 1 tsp nutritional yeast
  • 1 tsp ground mustard seed
  • 1 tsp garlic powder
  • 2 tsp sea salt
  • 1 tsp soy sauce*
  • 1 tsp fresh lime juice 
  • 1 cooked, mashed sweet potato 

*Sub your favorite gluten-free alternative, if desired 


  1. In a medium saucepan, combine quinoa and water. Cover with a lid and simmer for 15 minutes.
  2. In another saucepan, heat olive oil over medium-high heat and add the flour. Whisk together, then add almond milk. Whisk again. 
  3. Whisk in the nutritional yeast, mustard powder, garlic powder, sea salt, soy sauce, lime juice and sweet potato. Stir in the cooked quinoa. 
  4. Pair with your favorite BBQ tofu recipe and garlic greens

Recipe: Apple Raspberry Quinoa Crumble

Quinoa for dessert? You bet your buttons! Our Toasted Quinoa Flakes (Hot Cereal) add a subtly nutty flavor to this sweet, but not-too-sweet dish. It's the perfect way to end a meal with no regrets. 



For the filling:

  • Four apples, peeled and diced
  • 1/8 cup water
  • 1 Tbs cornstarch (or arrowroot, or starch of your choice) 
  • 1/4 cup coconut sugar
  • dash sea salt 
  • 1 tsp ground cinnamon 
  • juice from 1/2 a lemon 
  • frozen raspberries 

For the crumble:

  • 1/2 cup Toasted Quinoa Flakes
  • 1/2 cup almond meal
  • 1/2 cup coconut sugar 
  • 1 tsp cinnamon 
  • 1 tsp sea salt 
  • 1/3 cup coconut oil 
  • 1/2 cup chopped walnuts 


  1. Preheat the oven to 350 F.
  2. In a large bowl, mix together the apples, water, cornstarch, sugar, salt, cinnamon and lemon juice.
  3. In a separate bowl, stir together the quinoa flakes, almond meal, coconut sugar, cinnamon, sea salt and coconut oil until small crumbles form. Add the walnuts  and stir to combine. 
  4. Divide the apple mixture into four small oven-safe bowls and add a handful of frozen raspberries to each bowl. Top with crumble mixture. 
  5. Bake for 45 minutes until filling is bubbling hot.