Mixed with yogourt and berries, this quinoa-infused granola makes for a knockout breakfast. It’s also great served with warm milk to take a bite out of the winter chill. Coconut and mango add tropical flair, but as with all granola, this one is highly customizable based on your favourite seeds, nuts, and dried fruit.
1 1/4 cups (310 mL) large-flake rolled oats2/3 cup (160 mL) uncooked quinoa3/4 cup (180 mL) roughly chopped pecans1/2 cup (125 mL) shelled sunflower seeds1/2 cup (125 mL) chopped dried mango1/2 cup (125 mL) dried cranberries or cherries1/2 cup (125 mL) flaked coconut1/4 cup (60 mL) cocoa nibs (optional) 1 tsp (5 mL) cinnamon1/2 tsp (2 mL) allspice1/4 tsp (1 mL) salt1/2 cup (125 mL) honey2 tsp (10 mL) orange zest1 tsp (5 mL) vanilla extract
Preheat oven to 275 F (135 C). In large bowl, combine oats, quinoa, pecans, sunflower seeds, mango, cranberries, coconut, cocoa nibs, cinnamon, allspice, and salt. In small saucepan, combine honey, orange zest, and vanilla. Heat over low heat until honey has liquefied. Add honey mixture to oat mixture and mix until everything is moist.
Spread out on silicone or parchment paper-lined baking sheet, and bake for 1 hour, or until golden brown, stirring every 15 to 20 minutes to prevent burning. Cool completely, and then store in an airtight container.
Serves 8.
Each serving contains: 370 calories; 7 g protein; 18 g total fat (5 g sat. fat, 0 g trans fat); 50 g total carbohydrates (26 g sugars, 6 g fibre); 80 mg sodium
source: "Crazy about Quinoa", alive #363, January 2013