We've been having some discussion on the topic of quinoa in this household. I happen to like it a lot, but my husband is not so much a fan. Quite the opposite in fact: he seems to share Graham Norton's opinion of this trendy super food...
Luckily, there's my sister Inge who's always in for some experimenting with food. So a few weeks ago, on a Tuesday, we took a stroll to our local wholefoods grocery store for some serious super food shopping! We came home with our own peanut butter from a peanut butter machine, quinoa flakes, and a quinoa chia spelt bread amongst other things. Super healthy and fun! On that sunny Quinoa Tuesday (as we now like to call it), we came up with a delightful quinoa granola recipe. Very good and tasty so you might want to give it a try!
Sweet Honey Quinoa Granola
250 g quinoa flakes
75 g desiccated coconut
Handful of chopped walnuts
75 g pumpkin seeds
1 tablespoon ground cinnamon
3 tablespoons coconut oil
70 ml runny honey
Handful of dried apricots, chopped
Preheat the oven to 175 degrees Celsius.
In a large bowl, combine the quinoa flakes, desiccated coconut, walnuts, pumpkin seeds, and cinnamon. Stir with a wooden spoon to combine.
In a small saucepan on low heat, melt the coconut oil with the honey. Pour it over the quinoa mixture and stir well to make sure all the ingredients are coated with the coconut oil and honey.
Spread the granola out evenly on a large baking tray and bake in the preheated oven for about 35 minutes. Let cool before you add the chopped dried apricots. Store the granola in an airtight container or mason jar. Serve for breakfast with some fresh fruit, yogurt and an extra drizzle of honey.
Please note, for a bit more crunch, you could add a big handful of spelt flakes or oat flakes to the granola mixture. Also, Inge used almonds in her version of this granola instead of walnuts.
A very happy Quinoa Tuesday to you, dear reader!