This crispy quinoa granola is a grain free granola that’s delightfully crunchy and sweet, and packed with nutritional punch.
Just a few days and I’ll be on a plane headed across the world to Laos for 30 very long (and lonely) hours of travel time on my own. How to eat when travelling is in the top of my mind, and I’ve been pondering snacks that can satisfy. Luckily, a perfect idea is just in front of my nose: this crispy quinoa granola we made this weekend.
This recipe was born of Alex’s idea of a crunchy garnish for our curried acorn squash soup. The interesting part is that instead of oats, this recipe uses uncooked quinoa! We were a bit wary of eating the quinoa raw, but being a seed and not a grain, it turned out perfect — delightfully crunchy, sweet, and packed with nutritional punch. It was quite filling, more so than a traditional granola, and a great protein-filled (and gluten-free) treat.
- 1/2 cup almonds
- 3/4 cup uncooked quinoa
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/2 cup dried golden raisins (or other dried fruit)
- *Note: This recipe can easily be doubled and fit on one baking sheet.
- Preheat oven to 350°F.
- Chop the almonds. In a medium bowl, combine chopped almonds, dry quinoa, pumpkin seeds, and kosher salt. Stir in the olive oil and honey to thoroughly combine. Spread onto a baking sheet.
- Bake for 20 minutes, stirring a few times during baking. Remove from the oven and add the golden raisins (or other dried fruit) and let cool 15 minutes. Break any large chunks into small pieces and store in an airtight container.
You can read full article and recipes here : https://www.acouplecooks.com/crispy-quinoa-granola/