While there are many awesome things about blogging, one of the best things is being able to connect with people who share similar passions as I do whether that be photography, cooking, or food advocacy. Before I moved across the country, I knew I wanted to get back over to Indy and visit Sonja and Alex. It’s always so much fun cooking and brainstorming with them!
While there was lots of creativity flowing this weekend, one of my favorite things we created was a granola made from uncooked quinoa. It had such a lovely crispness to it and clumped together really well.
We used the quinoa granola to garnish a lovely soup (which will be on their blog soon) but I wanted to adapt it to something a bit more sweeter using maple syrup, cinnamon, and pecans, perfect for topping yogurt.
This granola is perfect if you are looking to switch up the oat-granola routine and can be adapted for whatever nuts and seeds you have on hand.
- ¾ cups quinoa (red, black, yellow, or a mix)
- ½ chopped pecans
- ½ cup sunflower or pumpkin seeds
- 2 teaspoons cinnamon
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- 2 tablespoons walnut or coconut oil
- Preheat oven to 250˚. Rinse (and soak if desired) quinoa and spread out in a thin layer on a baking tray covered with parchment paper. Bake until liquid has evaporated, 15-20 minutes.
- Raise oven temperature to 350˚.
- Combine quinoa with pecans, seeds, cinnamon, salt, maple syrup, and oil. Stir until well combined. Spread in a thin layer on a baking tray.
- Bake for 20 minutes, stirring one to two times. Remove from oven and let cool until clumped together. Store in an airtight container.
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