Recipe Details
Toasted Quinoa: A Nutritious Addition to Granola
Toasted quinoa, when its seeds have just begun to pop, exhibits a satisfying crunch—crisp yet not overly hard—with a distinct flavor profile that combines grassy undertones and nutty richness. This versatile ingredient elevates the granola by introducing both enhanced texture and complex flavor, alongside a subtle yet significant “stealth health” benefit: the popped quinoa boosts the protein content of the granola, making it a more nutritionally dense option without compromising taste.
Recipe: Homemade Granola with Toasted Quinoa
Ingredients (for a standard batch):
1 cup rinsed and drained quinoa (rinsed to remove saponins, which can cause bitterness)
2 cups rolled oats
1 cup mixed nuts (e.g., almonds, walnuts, pecans)
½ cup pumpkin seeds or sunflower seeds (optional, for extra texture)
¼ cup liquid sweetener (honey, maple syrup, or agave)
¼ cup coconut oil (melted, or olive oil as a substitute)
¼ tsp sea salt
1 tsp vanilla extract (optional, for aroma)
Steps:
Toast the Quinoa: Preheat the oven to 350°F (175°C). Spread the rinsed quinoa on a parchment-lined baking sheet in a single layer. Toast for 15–20 minutes, stirring halfway through, until the seeds begin to pop and the quinoa turns golden. This process yields a light, crispy texture and deepens its nutty flavor.
Prepare the Granola Base: In a large mixing bowl, combine rolled oats, mixed nuts, and seeds (if using). In a separate small bowl, whisk together the sweetener, melted oil, salt, and vanilla extract. Pour the wet mixture over the dry ingredients and stir thoroughly until evenly coated.
Combine and Bake: Fold the toasted quinoa into the granola mixture, ensuring uniform distribution. Spread the combined mixture onto another parchment-lined baking sheet, pressing lightly to form an even layer. Bake at 350°F (175°C) for 25–30 minutes, stirring every 10 minutes to prevent uneven browning.
Cool and Store: Remove the granola from the oven and let it cool completely on the sheet. Once cool, break into clusters and transfer to an airtight container. Store at room temperature for up to 2 weeks, or refrigerate for extended freshness.
Note: The toasted quinoa adds a satisfying "pop" of crunch and protein, transforming the granola into a balanced, flavorful snack or breakfast topper.