Quinoa Granola
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 oats
2/3 cup (160 mL) uncooked quinoa
3/4 cup (180 mL) roughly chopped pecans
1/2 cup (125 mL) shelled sunflower seeds
1/2 cup (125 mL) chopped dried mango
1/2 cup (125 mL) dried cranberries or cherries
1/2 cup (125 mL) flaked coconut
1/4 cup (60 mL) cocoa nibs (optional)
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) allspice
1/4 tsp (1 mL) salt
1/2 cup (125 mL) honey
2 tsp (10 mL) orange zest
1 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
Quinoa Granola
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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