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. 

Recipe: Mexican Quinoa Buddha Bowl with Cashew Crema

The Buddha Bowl is a go-to meal for vegans everywhere. Combining lots of textures, temperatures and flavors it's a simple way to switch things up at mealtime, while still getting all your veggies and protein in. Quinoa is a favorite foundation for this meal, so we've stepped it up with Toasted Quinoa and some favorite Mexican flavors. 



  • 2 Tbs olive oil 
  • white onion 
  • 1 cup Toasted Quinoa 
  • 2 Tbs tomato paste 
  • diced red pepper
  • 1 Tbs garlic powder 
  • 2 1/2 cups water

For the cashew crema: 

  • 1 1/2 cups cashews, soaked in water for at least 2 hours then drained 
  • 1 cup water 
  • 1 Tbs lemon juice 
  • 1/2 tsp sea salt 


  1. Heat oil in a saute pan over a medium flame. Add onion, Toasted Quinoa, tomato paste, red pepper and garlic powder. Stir to combine, then add water.   Cover with a lid and simmer for 15 minutes. 
  2. In a food processor or blender, add the cashews, water, lemon juice and sea salt. Blend into a liquid. 
  3. Fluff the quinoa mixture with a fork. 
  4. To assemble, place quinoa in the bottom of your bowl. Top with veggies and beans of your choice - we like sweet potatoes, kale, black beans and avocado. Drizzle with cashew crema and eat! 


Recipe: Toasted Quinoa, Mint and Pomegranate Salad

Depending on where you are in the world, pomegranate season is either almost over, or just beginning. Either way, it's the perfect time to take advantage of the lowest prices and best flavors this exotic fruit has to offer. Paired with nutty Toasted Quinoa and fresh mint leaves it's a beautiful side dish or lunch that won't take all day to make. 



  • 1/2 cup Toasted Quinoa 
  • 1 cup water
  • the seeds from one pomegranate
  • 1 bunch mint, stemmed and chopped
  • 1/2 cup tahini, thinned with water 
  • 1 Tbs olive oil 
  • juice from 1/2 a lemon
  • pinch sea salt 
  • 1/3 cup walnuts 


Prepare quinoa as directed on package and set aside to cool while prepping other ingredients. To the Toasted Quinoa, add tahini, olive oil, lemon juice, sea salt, pomegranate seeds, walnuts and mint. Gently mix, then serve.