Meatless Monday: Quinoa-Pumpkin Seed Granola

As I was perusing this month's issue of Better Homes and Gardens, I came across a recipe for Quinoa-Pumpkin Seed Granola - perfect timing because this week's MMAZ ingredient is quinoa!  I've never baked quinoa (I always prepare it like rice) and my kids love granola - so I thought this would be a great recipe to try (with some minor modifications).

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.

In a small microwave bowl, add:
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.

Stir in
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

Recipe adapted from the January 2013 issue of Better Homes and Gardens.

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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