Recipe: Toasted Quinoa Massaged Kale and Vegan Parmesan Salad

This quick and easy salad makes for a healthy weekday lunch, with nutrient dense kale and complete protein from the Toasted Quinoa.



  • 3 Cups kale, stemmed and finely chopped
  • 1 & 3/4 tsp sea salt, seperated
  • juice from 1/2 a lemon 
  • 3/4 cups sunflower seeds
  • 3 Tbs nutritional yeast 1/4 tsp garlic powder
  • 1 cup cooked Toasted Quinoa 
  • Olive oil


In a large bowl, combine the kale, 1 tsp sea salt and lemon juice. Massage ingredients together for 2-3 minutes. You'll feel the kale soften. 

In  food processor, combine sunflower seeds, nutritional yeast, 3/4 tsp sea salt, and garlic powder. Pulse until all ingredients are pulverized - about the consistency of grated Parmesan cheese.

 To the kale mixture, add the cooked Toasted Quinoa and the sunflower seed mixture. Drizzle in some olive oil. Toss ingredients together and enjoy! 

Press: Toasted Quinoa in the 2017 Oz Awards Issue of Dr. Oz The Good Life

Quinoa is a complete source of plant-based protein, has almost twice the fiber of most other grains, is high in iron, magnesium, and manganese - plus, it's naturally gluten-free. And if those aren't enough reasons to think of it as one of the world's most healthy foods, perhaps a seal of approval from Dr. Oz is! 

Save 20% on Toasted Quinoa and all of our other items now in our online store. Use code DROZ.

Take 20% off your I Heart Keenwah shop order with code DROZ. Coupon cannot be combined with other coupon codes. Free shipping automatically applies to orders valued at $48+ after code is applied. Offer only available in the US. Expires 2/24/17. 

Or, buy it on Amazon and receive free shipping with Prime! 

Recipe: Toasted Quinoa with Tofu Nori Teriyaki

We recently started serving our Toasted Quinoa with teriyaki sauce at demos and events - the most common comment we hear is, "I never would have thought to pair teriyaki and quinoa." But when we say, "eat it anywhere you'd normally eat rice," we really mean it! 

In this case, we've added teriyaki sauce and fresh veggies to our fluffy Toasted Quinoa, and topped it with nori-wrapped tofu for a quick and easy, Asian-Bolivian fusion your family will love. 

PS Vegan, gluten-free teriyaki in a bottle can be tough to find, so we made our own in this recipe!



  • 1 cup Toasted Quinoa, prepared as directed on package 
  • 1/2 block extra firm tofu, drained, pressed and sliced
  • several sheets of nori (seaweed) 
  • 2 tsp oil for pan 
  • 1/2 cup + 2 Tbs gluten-free soy sauce, separated
  • 1/3 cup shredded carrots
  • 1/3 cup shelled edamame
  • 1/3 cup sliced cherry tomatoes
  • grated ginger, to taste
  • chopped scallions, to taste 
  • 3 Tbs maple syrup 
  • 1 Tbs garlic powder
  • 1 Tbs sesame oil
  • 1 Tbs cornstarch*

* Pure cornstarch is gluten-free, but not all cornstarch is pure. We recommend Bob's Red Mill. 


  1. Cook quinoa as directed on package and set aside to cool. Slice tofu as shown, rolling each slice in a sheet of nori. Use a dab of water to seal the wrap. Heat a small amount of oil in a frying pan over medium heat. Add wrapped tofu, and cook each side for a few minutes until brown. 
  2. To the cooled quinoa, add 2 Tbs soy sauce, carrots, edamame, tomatoes, ginger and scallions. Stir, and set aside. 
  3. In a small saucepan over medium heat, stir together 1/2 cup soy sauce, maple syrup, garlic powder, sesame oil and cornstarch. Stir, and cook until thickened as desired. It should be about the consistency of syrup. 
  4. To serve, place quinoa and vegetable mixture in a shallow bowl, and top with pieces of nori-wrapped tofu. Drizzle teriyaki over the top. 







Video: How to Cook Perfectly Fluffy Quinoa

Yes, we've covered this before. And yes, the simplest way to cook perfectly fluffy, nutty quinoa every time is to buy Toasted Quinoa and follow the directions on the package. But, we've been at this a long time so we thought we'd make a little video showing you visual learners exactly how it's done. 


For even more quinoa cooking tips, check out our most popular blog post, Quinoa 101: How to Cook Fluffy and Nutty Quinoa

Recipe: Indian Golden Milk Quinoa Kheer

If you feel like you've been seeing Golden Milk everywhere lately it's because you have. The turmeric beverage consumed for ages in other cultures has made it's way to the U.S. in a big way. Touted for various health benefits such as anti-inflammatory properties to killing parasites (um, ew), Golden Milk is having it's moment. 


Our personal version of "put a bird on  it," of course, is "put some quinoa in it," and in this case, we've come up with a winner. Inspired by kheer, an Indian rice pudding, our version is made with protein-rich Toasted Quinoa and a vegan Golden Milk. 



  • 1 Tbs coconut oil
  • 1 tsp ground turmeric 
  • 1/2 tsp ground cardamom
  • 1 Tbs grated fresh ginger
  • 1/3 cup Toasted Quinoa, uncooked
  • 2 cups coconut milk
  • 1 cup almond milk
  • freshly ground black pepper
  • 1 Tbs maple syrup
  • pinch of saffron
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds


Add coconut oil, turmeric, cardamom and ginger to a medium saucepan that has been heated over a medium-high flame. Stir in quinoa. Add coconut milk and almond milk, stir. Cover with lid and bring to boil. Add a pinch of black pepper, maple syrup, saffron, raisins, and almonds. Cover with lid and cook on low for 20 minutes. Enjoy while hot.