Quinoa-Pumpkin Seed Granola

• 3/4 cup uncooked quinoa
• 1/2 cup raw pumpkin seeds
• 1/2 cup whole and/or slivered almonds
• 1/4 cup flaxseed
• 1/4 cup honey
• 2 tablespoons canola oil
• 1 teaspoon cinnamon
• 1/2 teaspoon coarse salt
• 1/4 cup dried cherries, cranberries, golden raisins, and/ or snipped dried apricots

Preheat oven to 350 degrees. In a large bowl combine quinoa, pumpkin seeds, almonds, and flaxseed. Heat honey for 20 seconds in microwave. Stir in oil, cinnamon or salt. Pour over quinoa mixture and stir to combine. Spread onto a baking sheet.

Bake for 20 minutes, stirring twice. Add dried fruit and let cool 15 minutes. Break any large chunks into small pieces and store in airtight container. Store up to 2 weeks in the refrigerator.


Serves 13 (1/4 c.); 191 calories.

VERDICT:  My batch is a little burned--I cooked it extra in an effort to dry out the water from rinsing.  Even if not burned, I don't think I'd like it--it's very birdseed-y.  Toss.