Preheat oven to 350 degrees.
In large bowl combine:
3/4 cup uncooked quinoa (rinsed and drained well)
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup slivered almonds
1/4 cup flaxseeds
1/4 cup chia seeds (not in original recipe)
|Rinsing and draining quinoa before cooking removes the grain's natural coating which can be slightly bitter.|
1/4 cup honey
Microwave for 20 seconds, add
2 Tbs grapeseed or coconut oil (recipe calls for vegetable oil)
1 tsp. ground cinnamon
1/2 tsp. coarse salt
Pour honey mixture over quinoa mixture, toss to coat.
Spread in a 15x10x1-inch baking pan. Bake uncovered for 20 minutes stirring twice.
3/4 cup dried cherries, cranberries, raisins, apricots or other dried fruit of choice.
Cool for 15 minutes in pan, then spread on foil to cool completely. Serve with fresh fruit and yogurt, milk or beverage of choice.
Transfer any left over to an airtight container. Store up to 2 weeks in the refrigerator.
|Quinoa-Pumpkin Seed Granola with bananas, strawberries and yogurt|
Check out other great quinoa recipes over at Better With Veggies
And a couple more here: Quinoa Black Bean Salad and Quinoa, Tomato and Garbanzo Bean Salad.
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