A few weeks ago in my post about Quinoa Sprinkles, I noted that the recipe had sparked an idea for another unconventional use of quinoa. After testing and tasting (very important step), I have came to the conclusion that quinoa can be added right into a regular granola recipe. The quinoa toasts nicely with the oats and does not cook faster or slower, making it an easy ingredient to slide right into your favorite recipe. I adapted the Essential Granola recipe and came up with a maple nut version that includes the addition of quinoa.
Maple Quinoa Granola
3 1/2 cups oatmeal
1/4 cup dry quinoa
1/3 cup canola oil
1 tablespoon honey
1/3 cup pure maple syrup
1/2 teaspoon maple extract (opt.)
1/2 cup raisins
1/2 cup chopped nuts (walnuts, pecans or almonds)
Stir honey, maple syrup and oil together in a saucepan over low heat until dissolved and warm. Add the rest of the ingredients, stirring well. Spread out in an even layer on a parchment-lined baking sheet. Bake at 350 and stir every 10 minutes for 40 minutes, or until toasted. Let cool completely on the baking sheet, 1 hour. Store in an airtight container.