Toasted Quinoa Granola Recipes

GRANOLA WITH POPPED QUINOA

Steps:

• Place quinoa in a wide skillet and heat over medium heat. Stir or shake the pan and toast until the quinoa begins to pop and smell like popcorn, 5 to 7 minutes. As soon as the quinoa is popping, pour into a very large bowl and allow to cool.
• Heat oven to 300 degrees. Line 2 sheet pans with parchment. Add all of the remaining dry ingredients to the bowl with the quinoa and toss together.
• In a saucepan, combine the oils, agave syrup and vanilla. Warm over low heat, stirring, just until the mixture is fluid. You can also heat in a microwave at 50 percent power for 30 to 60 seconds. Do not let it come to a simmer. Remove from the heat, stir to blend, and stir into the dry ingredients. Mix until evenly coated.
• Divide the granola mixture between the two sheet pans and spread evenly to cover the parchment in a thin layer. Bake, without stirring, for 30 to 35 minutes or until golden, rotating the baking pans front to back and top to bottom halfway through. Remove from the heat and allow to cool before storing. Break it up into clumps if you'd like. Store in well-sealed jars, bags or containers.

APPLE OAT-QUINOA GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
• Spread diced apples on baking sheet. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top.
• Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes total.
• Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger, and cloves together in a large bowl. Stir in quinoa. Let sit, about 5 minutes.
• Stir oats, almond, and coconut into the honey mixture. Spread evenly over baked apple pieces.
• Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely before storing, 30 minutes to 1 hour.

QUINOA GRANOLA

Steps:

• In a 3- or 4-qt. slow cooker, combine honey, oil and cinnamon. Gradually stir in oats and quinoa until well blended. Cook, covered, on high 1 to 1-1/2 hours, stirring well every 20 minutes., Stir in coconut, dried fruit and pecans. Spread evenly on waxed paper or baking sheets; cool completely. Store in airtight containers.

QUINOA-TOASTED

Steps:

• Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
• Put rinsed quinoa into a large frying pan over medium heat.
• Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
• Remove from heat and pan and cool.
• Store in a clean jar with a tight fitting lid.
• Keeps for up to 1 month.

TOASTED QUINOA GRANOLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Rinse and thoroughly drain the quinoa. In a large bowl, stir together the maple syrup, olive oil, and cinnamon; mix in the quinoa and flax seed until the grains are thoroughly coated. Spread the mixture out as thinly as possible on the prepared baking sheet.
• Toast the granola in the preheated oven until lightly golden brown, about 15 minutes, stirring every 5 minutes. Let cool completely before storing in an air-tight container.