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Quinoa-Pumpkin Seed Granola
Ingredients
- 3/4 cup uncooked quinoa, rinsed and well-drained
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup whole and/or slivered almonds
- 1/4 cup flax seed
- 1/4 cup honey
- 2 tablespoons canola oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon coarse salt
- 3/4 cup dried cherries, cranberries, golden raisins and/or snipped dried apricots
Directions
1. Preheat oven to 350 degrees F. In a large bowl combine quinoa, pumpkin seed, almonds, and flax seed. In a small microwave-safe bowl heat honey on 100 percent power (high) for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a 15x10x1-inch baking pan.
2. Bake, uncovered, 20 minutes or until golden, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan. Spread out on foil. Cool completely, breaking up any large pieces. Transfer to an airtight container to store. Store up to 2 weeks in the refrigerator.
From the Test KitchenServing Suggestions:
- Over baked apple slices with milk and maple syrup or honey; over applesauce; atop sliced bananas with yogurt; or just eat plain.
Nutrition Facts
(Quinoa-Pumpkin Seed Granola)
- Servings Per Recipe 13,
- cal. (kcal) 191,
- Fat, total (g) 11,
- sat. fat (g) 1,
- carb. (g) 22,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 4,
- fiber (g) 3,
- sugar (g) 11,
- pro. (g) 6,
- vit. A (IU) 194,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 94,
- Potassium (mg) 211,
- calcium (mg) 40,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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