After I made home made granola a few months ago I was in the mood to try it again, this time with quinoa. Why quinoa? Because like my fashion sense – I am 5 years behind on trends that is why. Plus I had some quinoa hanging around the pantry. Here I used dates, sunflower, and pumpkin seeds; but you can use whatever dried fruit, seeds, or nuts you like.
The first thing you need to do is rinse one cup of quinoa. Not because its dirty (hopefully) but because un-rinsed quinoa has a bitter coating that will ruin your food. Even if your quinoa says pre-rinsed I would rinse again just in case. So just rinse and swirl a bit then set it to dry for about an hour. I used white and brown quinoa here but you can use whatever you want.
After your quinoa is dry you can put it in a bowl and add your other ingredients. I added 1/2 a cup of pumpkin seeds and 1/2 a cup of sunflower seeds. Both were unsalted in my case. If you use salted skip adding salt in the later step.
Add in half a cup of dried fruit. I added half dates and half dried peaches. My dates and peaches were cut up large and were sticky so I added them in now. But if you were going to add something smaller and dryer like craisins I would add them after the quinoa is already baked so they do not burn.
Next, add 2 tablespoons of coconut oil, a quarter cup of honey, 1/2 a tsp of cinnamon, and a pinch or two of salt.
Stir well and then place in a thin layer on a baking sheet lined with foil. Bake for 20 -30 minutes. I started stirring and checking on it about 15 minutes in to avoid burning. I suggest you do the same.
Let it cool before your store it!