KeenWah Seafood Paella

KeenWah Seafood Paella

What a fabulous KeenWah recipe by local Bondi resident Rosie, or “Rosedog”, creator of the amazing food, recipe and lifestyle blog The Rosedog Blog ! She visited us at The Bondi Farmers Market last week to pick up some KeenWah goodies and has since created the most delicious KeenWah Seafood Paella! Ingredients: 2 Tbsp Coconut Oil 1.5 Cups KeenWah 3 Cups Boiling Water 1 Vegetable Stock Cube 600ml Saffron Infused Water (use a pinch of saffron) 2 Tsp Fresh Turmeric, freshly grated 2 White Onions, finely chopped 4 Garlic Cloves, finely chopped 8 Australian Wild Caught Northern Fishery Prawns (Sustainable) 250g Australian Pippies (Sustainable) 250g Australian Saucer Scallops (Sustainable) 1/2 Cup Parsley, finely chopped 2 Tsp Fresh Chillies, finely chopped 2 Lemons, zested and squeezed N.B: Make sure you have all the prep done before you get going, water boiled, onions chopped and so on… Method: 1. In a large frying pan (can be a wok) add coconut oil and heat on a high heat until melted, add onions, garlic, turmeric and half of the chillies and fry until soft and fragrant. 2. Turn heat down to medium and add the quinoa and lemon zest and fry for 30 seconds before adding the 3 cups of boiling water and the stock cube. Add half (300ml) of the saffron water too. Let the KeenWah soften and boil down, don’t stir too much, before adding the last 300ml of saffron water. 3. Add the juice of one lemon and the rest of the chilli and stir around. Taste and season with a little more sea salt if necessary. 4. Once water has boiled down. Add the seafood...
Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Tri-coloured KeenWah & Pomegranate Salad from The Biting Truth

Anna and Alex from The Biting Truth are back with a delicious salad! It has the perfect combination of texture, taste and freshness and is above all 100% healthy and nutritious. Follow their Instgaram profile here, for more inspiring ideas. TRI-COLOURED KEENWAH & POMEGRANATE SALAD Serves 4 INGREDIENTS 3 cups Tri-coloured Quinoa Sultanas 1 x Spanish onion, diced 120g toasted almonds 1 x pomegranate Feta 1 x lemon 2 x garlic cloves Handful fresh mint, chopped Handful fresh coriander, chopped Handful fresh basil, chopped Handful fresh parsley, chopped Extra virgin olive oil Salt and pepper to taste METHOD Preheat oven to 180°C. Cook the quinoa as per packet instructions. Place almonds on baking paper and pop in oven for 8-10 minutes (until golden brown), tossing a couple of times to ensure even browning. Once quinoa is cooked, place in large bowl. Simply add the diced Spanish onion, toasted almonds, chopped fresh herbs, pomegranate and sultanas on top. Sprinkle with some feta, squeeze a lemon over the top and drizzle with some olive oil. Season with salt and pepper to...
Quinoa Sushi from The Biting Truth

Quinoa Sushi from The Biting Truth

Introducing the lovely girls from The Biting Truth, Alex and Anna. We met these two qualified dieticians and nutritionists on a food shoot for Stephanie Rice and we’re thrilled that they have been generous enough to share some creative recipe ideas with us. “Quinoa sushi makes for the perfect snack to serve when friends are coming around or you can enjoy a roll for lunch or even dinner. Packed with protein rich quinoa, a variety of vegetables and your choice of protein, this recipe ticks so many nutritional boxes,” Alex and Anna. QUINOA SUSHI Serves 2-4 INGREDIENTS 1 cup quinoa – we used KeenWah tricolour because we love the colour in the sushi 2 cups water 1 cup rice wine vinegar 1 tablespoon sugar 1 teaspoon salt ½ avocado 2 cucumbers thinly sliced ½ sliced cabbage (purple or white) 2 tablespoons cottage cheese* 1 grated/sliced carrot 2 medium beetroots (roasted) Pickled ginger Tamari soy sauce Protein of your choice: tofu, salmon, tuna, chicken* METHOD Place the quinoa and water into a saucepan over medium heat and bring to the boil. Simmer for approximately 15 minutes. Drain the excess water and set quinoa aside in a bowl to cool In a small sauce pan, add the vinegar, sugar and salt and heat over medium heat for approximately 5 minutes or until sugar and salt are well dissolved. Pour the vinegar mix over the cooled quinoa and stir to ensure the quinoa soaks up the liquid. Place your sushi mat on a chopping board and top with a sheet of nori (shiny side down). Take some quinoa and evenly spread it...
Quinoa Sweet Pudding from Hayley Stockbridge, Naturopath

Quinoa Sweet Pudding from Hayley Stockbridge, Naturopath

We have been big fans of Hayley Stockbridge Naturopath’s website and Instagram profile for a while now, so we’re thrilled that she has generously agreed to share some KeenWah Kreations with us. As she works alongside so many patients with food intolerances, she is always on the hunt to create recipes that are wheat, dairy, gluten, egg and refined sugar free (that still taste delicious). A sweet treat that is healthy and nutritious is always appreciated! This is Hayley’s take on a traditional rice pudding and can be enjoyed as dessert or as a breakfast. And we love that it will last in the fridge for up to 3 days, so you can make a few ahead of time and whip them out for a quick breakfast or dessert. Enjoy! QUINOA SWEET PUDDING Serves 4 INGREDIENTS 1 cup keenwah 2 cups coconut milk 2 cups almond milk ¼ cup organic maple syrup 1 tsp vanilla extract ½ tsp cinnamon Flaked almond, to garnish Banana or berries, to garnish METHOD Rinse the quinoa in a colander or strainer for a few minutes with cold water and allow to drain In a medium pot, combine the coconut milk, almond milk, cinnamon, maple syrup and cinnamon. Add the quinoa and slowly bring to the boil, stirring occasionally. Once it has reached boiling point, turn the temperature down and allow to simmer with a lid on for 25-30mins or until quinoa is cooked well. Stir every 5 mins or so to ensure if does not stick at the bottom of the pot. To ensure the pudding thickens appropriately, leave the lid open a...
Quinoa Salad with Feta, Pomegranate & Toasted Almonds

Quinoa Salad with Feta, Pomegranate & Toasted Almonds

This is a favourite salad of ours and we recently created it for Stephanie Rice to share on her website. It’s the perfect balance of texture, taste and is super fresh and delicious for summer. Enjoy! INGREDIENTS Salad: 1/2 cup KeenWah quinoa – any colour! 1/2 cup slivered almonds 2 big handfuls of baby spinach 1 red onion, sliced 1 cup sheep milk feta, crumbled 1 pomegranate, seeded (1/2 to 3/4 cup) (I recommend buying the seeds if you can find them) Dressing: 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon dijon mustard 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste METHOD Preheat an oven to 180°. Spread the slivered almonds onto a tray with baking paper. Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes. In a large salad bowl, add all ‘salad ingredients’ which include the onion, feta, almonds, pomegranate seeds, baby spinach and cooked quinoa. Download our handy Quinoa cooking card. In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings. Serve right away. Tip Buy pomegranate seeds rather to save time! Thanks to the talented photographer, Erika Raxworthy. You can check out her inspiring blog and...
KeenWah Berry Bang Smoothie

KeenWah Berry Bang Smoothie

Spring signals the beginning of healthy smoothies packed with fresh fruits, veggies and KeenWah (quinoa). Yes you heard right – we said KeenWah! Our KeenWah Berry Bang smoothie has a spoonful of uncooked quinoa to ensure you get your fix of energy-boosting protein. It also contains a boost of disease-fighting antioxidants, fibre, essential vitamins and healthy fats. This very simple recipe is one that you can whip up in the morning for brekky, after you exercise or for a tasty snack. We’ve added our tasty KeenWah Fig & Almond Granola as a ‘topper’ with some extra blueberries too. This gives the smoothie an amazing crunchy texture. Best eaten with a spoon! KEENWAH BERRY BANG SMOOTHIE Serves 2 INGREDIENTS 1 banana Handful of frozen berries 2 tbs natural yoghurt (we use Barambah Organics Natural Yoghurt) 1 tbs KeenWah (white, red or black quinoa) *makes sure you wash the quinoa to ensure the removal of saponin. 1 tbs Sunwarrior Vegan Protein Powder (vanilla) 1 tsp chia 1 cup water Handful of ice Toppings (optional) KeenWah Fig & Almond Granola Blueberries METHOD In a blender, add all ingredients and mix until smooth. Add the KeenWah Granola topping and extra blueberries and serve immediately....