Like everyone else, it’s a new year and I’m trying to be more thoughtful about what I’m making and thinking about whether a recipe can be more healthy! This week I made a healthier granola using quinoa one of the super foods.
Perfect for topping your morning yogurt!
From by the bay wishing you crunchy quinoa food memories!
- an annual herb Chenopodium quinoa, of the amaranth family, is a tall crop plant native to the Andean highlands. Cultivated for it’s edible seeds.
Quinoa is considered a super food. It is a high protein grain and contains all nine essential amino acids. Some of it’s many attributes include that it’s gluten free, a metabolism booster, high in fiber content, high nutrient density, low calorie food. Quinoa is best used as you would other grains.
- 1 cup rolling oats ( do not use quick cooking oats and check label for gluten-free)
- 3/4 cup uncooked quinoa, rinsed and well drained
- 1/2 cups pepita (pumpkin) seeds, unsalted
- 1/2 cup blanched sliced almonds
- 4 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- 1/4 cup orange blossom honey
- 1/4 teaspoon fine sea salt
- 1/2 cup dried cherries, cranberries or golden raisins
Preheat oven to 350 degrees F. Melt coconut oil in a microwave. I do in 30 second at a time. It may take between 45 to 60 seconds in total. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 20 to 30 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit. Mix well. Keep in airtight container. It should keep about one week.