Inspired by this granola recipe, I set out to make a quicker and crunchier version; something that would be used primarily as a topping. I arrived at a tasty cross between granola and Grape Nuts.
This toasted quinoa works very well as a topping for fruit or yogurt. Here I have it paired with some dark sweet cherries (which we buy frozen in winter.) It's great with peaches, berries, or apples, and can turn simple fruit into dessert- especially if you serve the fruit warm.
Prep Time: 1 min.
Total Time: 6 min.
Ingredients
1T Coconut Oil
1/2 C Quinoa, uncooked
2T Natural coconut
1/4 C Raw almonds, crushed
1t Raw sugar
Cinnamon
1. Melt coconut oil over medium heat. Add quinoa, coconut, and almonds and toss to coat. Cook, stirring constantly, until the coconut and almonds begin to toast and become fragrant and "nutty", about 2-4 minutes. Watch it closely!!
2. Add sugar and a sprinkle of cinnamon to taste; toss and cook, stirring constantly, until sugar has completely dissolved, about 1 minute.
Cool and store in an airtight container in the refrigerator.
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