alive logo

Quinoa Granola


    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




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.