I can’t get into the quinoa craze. I just don’t like it. I’ve made it for breakfast, I’ve made it for dinner. I’ve rinsed it, I’ve sweetened it, I’ve salted it. It’s just not for me. To me, it’s always bitter and feels like it never really gets cooked all the way. However, the fact that it is a complete protein (and maybe the fact that I have a big bag in my pantry) makes me want to continue trying recipes.
Much like my applesauce granola this one is made without the use of oil and yet it’s still crunchy like good granola should be. It’s filled with quinoa as well as oats, seeds, nuts, and died fruit. It’s sweet but not overly sweet and the honey manages to mask the bitter quinoa taste very well. This recipe is easily adapted to suit your needs. Use maple syrup instead of the honey, walnuts instead of almonds, etc.
Two years ago: Lemonade Iced Tea Sorbet
Quinoa Granola
1 1/2 cups old-fashioned oats
1/2 cup dry quinoa, rinsed and spread out to dry slighty
1/3 cup chopped almonds
1/3 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons honey
1/3 cup dried fruit (raisins, cranberries, cherries, or a mixture)
Preheat over to 300.
In a large bowl, combine oats, quinoa, almonds, sunflower seeds, and sesame seeds. Set aside.
Stir together applesauce, cinnamon, vanilla, and honey. Taste and add more honey or cinnamon as needed. Pour over oat mixture and stir to moisten all of the ingredients. Spread the mixture onto a greased 9 x 13 inch pan.
Bake for 40 – 50 minutes, stirring every 10 minutes, until granola is golden and crunchy. Remove from oven and stir in dried fruit. Let cool before serving.
Thanks, I’ve been looking for more quinoa recipes. I buy Bob’s Red Mill (prewashed) quinoa, and so far have only made a recipe I got from the Picky Palate website: Sesame Mandarin Quinoa Salad. I LOVE it, but I certainly would not if it tasted at all bitter, or if I did not cook the quinoa right (ugh, i cannot tell you how much it annoys me to have to throw out a batch-it’s too expensive to waste!). I highly recommend trying that recipe if you have leftover quinoa!
So, what’s the verdict? Did you like the quinoa here? I love the sound of it! I just made an applesauce granola that I’ll be sharing next week, but I love the sound of yours!
Cara´s last blog ..Black Bean & Edamame Salad with Miso Dressing
I would never have thought to use quinoa in granola – how neat! I actually like quinoa, though ; )
Pam´s last blog ..Buttermilk Brownies With Peanut Butter Cream Cheese Icing
Have you tried rinsing quinoa? I feel like even quinoa that’s supposed to be ready to go right out of the package needs to be rinsed. But it’s more trouble than it’s worth. I use a mesh strainer to rinse it, and some grains always get caught or escape down the drain somehow. Too fussy!
This is a great idea! I cannot wait to try it. I included the link to your page on my Friday Linky Love!
Have a great day!!
http://onecookandtwochefs.blogspot.com/2010/07/butternut-squash-is-awesome.html
Kris´s last blog ..Butternut Squash is awesome
quinoa + granola = genius! I am so doing this. Great idea. Thanks
the urban baker´s last blog ..Blueberry Mini Muffins
I bought a bag of quinoa a while back, but just haven’t had the courage to use it! My family gobbles up my homemade granola, so this is perfect!
Phoebe @ GettingFreedom´s last blog ..Must-Haves For Baby
[...] wait to try this Quinoa Granola from Fake Ginger. I’ve had Quinoa in my pantry for some time, I’ve just been afraid [...]
I made this the other night, and bound it into bars with a little white-chocolate/yogurt concoction, then topped the bars with a thin layer of melted white chocolate. I used raisins and freeze dried apples, slivered almonds, and sunflower seeds. It is delicious, but it wasn’t crunchy enough after it came out the oven, that’s why I turned them into chewy bars instead.
This granola was excellent! I’m psyched about the amount of “good” protein that the quinoa adds to the mix. Thanks!