Our Quinoa and Coconut Breakfast is certified organic, gluten free and dairy free. It’s just two ingredients - a delicious blend of Organic White Quinoa and Organic Coconut Milk Powder. It’s fantastically nutty flavour, plus fluffy and crunchy texture with the sweet taste of coconut make it a superior replacement for standard brekky offerings like oats and cereals.

 Prepare on day one, your week’s brekky is done. Just cook, eat while warm, then put the rest in the fridge for tomorrow. And the next day (and the one after that). Try a different topping every morning, or stick to your mix. Whatever you choose, you’ll taste the delicious quinoa and coconut base.

In each pack you’ll get 13 serves with 6.5g of protein, so you’ll feel fuller for longer in the morning.


Wanna know why Keen Wah Granola beats the rest? No gluten, no dairy and completely vegan. And while most granolas are packed full of sugar and oats, this one is packed with protein and good fats.

We include all different types of organic quinoa: Quinoa Flakes, Quinoa Tri Colour, Quinoa Crisps!

We include Chia and Chia Seed Oil, which has the highest level of antioxidants out of any other oil, as well as omega-3 fats.

Our Canadian Maple Syrup is of the highest quality and our dried figs give the granola a beautiful natural sweet flavour.

Walnuts and Almonds have been added for increased protein, healthy fats, fibres, vitamins and minerals. Pumpkin seeds and sunflower seeds have been added for their source of vitamin E, omega-6 fats and protein.

All of these simple and healthy ingredients not only add nutrition value - they boost flavour and taste.

You won’t need much to feel full, so go easy when you sprinkle over your Quinoa & Coconut breakfast. Or save some for yoghurt and berries. Or poached pears. Everything tastes better with a little bit of Keen Wah Granola. 




Quinoa is one of the few plant-based foods that contains all nine essential amino acids. There are twenty amino acids that the body needs to function and can only produce eleven of them. The other nine, which are the ‘essential’ amino acids, must come from food or supplements. Quinoa contains all nine essential amino acids, which includes: isoleucine, leucine, lysine, phenylalanine, tyrosine, cysteine, methionine, threonine, histidine, tryptophan and valine and is far superior to other common cereals and grains.


Quinoa is recommended as a gluten-free alternative for those with coeliac disease, and most recently non-coeliac gluten sensitivity. Already, several public organisations have recommended quinoa as a substitute for wheat. The low-allergy potential of quinoa, coupled with its relatively high digestibility, has made it a food of special interest in the diet of children. A recent study claims quinoa is the closest thing to mothers milk and highly recommended as a first solid for babies.


Quinoa is a complex carbohydrate, which makes it an excellent source of energy. These act as the body’s fuel, contributing significantly to energy production. This type of carbohydrate is digested and released slowly into the body. It means that you will have sustained energy throughout the day and will not cause blood sugar and insulin levels to spike.


Quinoa is a nutrient-dense grain and is said to have more calcium than cow’s milk. A serving of quinoa supplies the body with an excellent source of vitamins and minerals including iron, copper, calcium, zinc, potassium, manganese, magnesium and vitamin B2. These nutrients help treat migraines, control diabetes and decrease the risk of heart disease. Quinoa also contains phytonutrients which are chemical compounds that help reduce the risk of some forms of cancer.


Quinoa supplies the body with superoxide dismutase. This antioxidant helps fight oxidative damage caused by the release of free radicals in the body. Antioxidants protect and preserve your cell mitochondria and red blood cells. The antioxidants work with manganese and copper to help prevent cell damage and disease. Altogether, these compounds act as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, aging and degenerative neurological diseases.


Quinoa provides the body with the recommended daily intake of fibre. It contains soluble and insoluble fibre, which decreases the amount of food you eat by allowing your body to feel full after a smaller meal. Fibre may also decrease your risk of heart disease and increase weight loss. It helps keeps the body regular, reduces the risk for certain types of cancer (especially colon and breast cancer), and lowers cholesterol.


The anti-inflammatory properties of quinoa help protect human blood vessels from inflammatory damage. Protection of this kind would also provide reduced risk of many cardiovascular diseases, including atherosclerosis. The antioxidant and anti-inflammatory phytonutrients in quinoa make it a likely candidate for cancer risk reduction in humans.


Quinoa has an impressive fatty acid content of Omega 3, 6 & 9 that provide a range of health benefits from fat loss, and weight management, a healthy heart and cardiovascular system.  Quinoa provides you the ‘good’ fats needed to maintain a healthy diet.


Quinoa is grown as a white, black or red seed. There isn’t much difference between the colours - the darker seeds can take longer to cook, and taste slightly nuttier. Quinoa can be turned into flakes, flour, puffs and crisps. It works equally well for sweet & savoury dishes, breakfast or lunch, dinner, snacks and all in between - everything from porridge to pastry, sorbet to stuffing. In fact, we challenge you to find a dish where you can’t use quinoa.


Eating nutritiously sometimes means sacrificing flavour - but not with quinoa. It’s fantastically nutty flavour, plus fluffy and crunchy texture, make it a superior replacement for staples like pasta, rice, couscous and oats. It’s also foolproof to prepare and cook - just make sure you rinse under running water to wash away the natural layer of saponins - a bitter tasting compound.



Quinoa’s adaptability to climate variability and its efficient use of water make it an excellent crop for our changing climate. It’s ranked among the twenty-one seeds most resistant to climate change along with beans, corn, amaranth, onions and others. This makes it pivotal for food security and the eradication of poverty, as recognised by the UN. They even declared 2013 as the “International Year of Quinoa”, highlighting it’s nutritional qualities and adaptability to a range of agro-ecological conditions, describing it as an ¨ally in the fight against hunger and food insecurity.¨