Healthy Quinoa & Vegetable Soup

Healthy Quinoa & Vegetable Soup

As many of you are freezing your buns off in these crazy temperatures, we thought it was time to start adding the soup recipes. Quinoa is a perfect addition to ANY soup! It complements any meat or vegetable and ensures that you’ll feel full for longer. When it’s cold and wintry outside, this quinoa and vegetable soup is the answer.  The combination of mixed vegetables and tomato base make it a very warm and satisfying meal. This recipe is very easy to follow and feel free to throw in whatever vegetables to feel like. If you have leftovers, this will be perfect for your lunch the next day! Alternatively soup freezes well so you can pull it out whenever you feel like it. QUINOA & VEGETABLE SOUP *You can use any type of vegetable for this soup Serves – 4 INGREDIENTS 1 cup of uncooked quinoa (any colour) 2 carrots, chopped 1/2  butternut pumpkin, chopped into squares 2 zucchinis, chopped 4 swiss mushrooms, sliced 1 red onion, finely chopped 3 garlic cloves, diced Extra virgin olive oil Fresh Basil leaves Fresh Parsley leaves 400g can of diced tomatoes 50g tomato paste Green Beans, handful Salt & Pepper to taste 650ml of vegetable stock METHOD Step 1: Sauté onion, garlic & olive oil in a large pot, cook until the onion transparent. Step 2: Add tomato paste, vegetable stock, diced tomatoes, uncooked quinoa and all mixed vegetables. Stir through so that all ingredients are mixed well. Step 3: Bring to the boil or until vegetables start to soften, then let simmer for 10 to 15mins. Step 4: Add salt & pepper to taste Step 5: Garnish soup with chopped basil and parsley. *Sneaky hint – heat...
Quinoa Tabouli with Kale Pesto

Quinoa Tabouli with Kale Pesto

This beautiful quinoa and kale pesto recipe hails from our guest blogger, Courtenay. Courtenay is a mum of four children with a passion for healthy, clean living and wholesome plant based nutrition. She aims to provide recipes that are easy to prepare with easy to find ingredients. We are excited to have her contributing to the KeenWah Blog! You can find Courtenay’s fantastic recipes at her blog – Whole Vegan Pantry. QUINOA TABOULI WITH KALE PESTO *There are 3 parts to this recipe 1. SALAD INGREDIENTS ½ cup white quinoa 1 small bunch of kale (2 – 3 cups), finely chopped 1 handful of flat leaf parsley, finely chopped ½ punnet of cherry tomatoes, quartered 1 red onion, finely chopped 1 tin of chickpeas or ½ cup dried chickpeas soaked overnight 1 large handful of raw almonds, chopped roughly 1 – 2 red bullet chilli, deseeded and finely sliced METHOD Cook the quinoa in a saucepan. 1 part quinoa to 2 part water (in this case ½ cup quinoa to 1 cup water) In another bowl mix all the ingredients, plus the quinoa, before stirring through the dressing. Season with extra sea salt if you wish, and a dollop of fresh kale pesto. 2. DRESSING INGREDIENTS Juice from 1 lemon 4 tbs extra virgin olive oil 1 tbs tamari soy sauce Himalayan sea salt METHOD Add all ingredients into a bowl and stir. (Add to Salad afterwards) 3. KALE PESTO INGREDIENTS 4 – 5 cups or one bunch of fresh kale, washed and trimmed 3 small cloves of garlic 1/2 tablespoon of himalayan sea salt 1/2 cup of raw cashews Extra virgin olive oil, starting with one...
KeenWah & Cacao Brownie

KeenWah & Cacao Brownie

A sure favourite at the Farmers Market is a slice of our KeenWah Brownie. It’s the healthiest ‘naughty’ brownie going around and although it doesn’t rise as much as normal (as it’s gluten free), it’s deliciously rich in flavour. The key to making this brownie aside from the quinoa flour, is the use of coconut oil and raw cacao which gives it a tart and healthy taste. To offset this we add some rapadura sugar – a natural cane sugar. It’s a dense and filling brownie and is a great snack. You should only need to eat half a piece at a time – unless it’s too good to resist!   KEENWAH & CACAO BROWNIE Makes – one batch (approx 8 pieces) INGREDIENTS 1-cup KeenWah (quinoa) Flour 1-cup Cacao Powder 4 eggs 1 ½ cups rapadura sugar 1 ¼ cups of melted coconut oil 1 ½ cups walnuts 2 tablespoon vanilla extract 1 tablespoon baking powder METHOD Step 1
 Melt coconut oil and add to bowl with sugar and cacao. Mix until well combined. Step 2 
Add beaten eggs bit by bit to the mixture. Step 3
 Add vanilla essence and mix well. Step 4 
Add KeenWah flour, slowly mixing into the bowl. Ensure that you patiently fold the quinoa flour when mixing. This will create air bubbles and help with the rise of the brownie. Add the walnuts. Step 4 Evenly spread mixture onto lined baking tray (25x15cm approx) and cook for approx 35-40 on 180deg *If it looks like it’s too dense add some more coconut oil, if too runny add more...