Quinoa, I'm at it again. I can't quite figure out who would like this except the exceptionally healthy and crazy but I'm giving it another shot...this time was much better.
I LOVE GRANOLA. I remember my mother making large pans of it when I was younger and just eating and eating it. I'd eat a ton of it every day if it wasn't so many calories. I have a hard time sticking to the suggested 1/2 cup serving. Because I love granola so much I decided to give this a try. It's like quinoa granola.
First Preheat your oven to 375 degrees.
For the Quinoa Crunch
1 cup quinoa
1/4 cup flaxseeds
1 tablespoon honey
1 tablespoon olive oil
Transfer the quinoa to a medium mixing bowl. Add the flaxseed, honey and olive oil. Use a spoon to mix until well combined. Spread the mixture in a thin layer on a rimmed baking sheet.
Note: if you buy flaxseeds, they need to be refrigerated after you open the package.
I used a silpat. It made it easier to pour the finish product into a zip lock.
Bake until lightly browned, 10 to 15 minutes, stirring once. I cooked mine a little longer because I wanted it to be more browned...like granola. COOL. the picture on the left is the finished product. Store in an air tight container up to 1 week.
1 serving is about 1/4 cup at 132 calories.
Now the rest of the recipe is like this:
1/2 cup nonfat plain Greek yogurt
2 tablespoons Quinoa Crunch
1/2 cup fresh blueberries, raspberries, or blackberries or a mixture
1/2 teaspoon honey, or a I suppose Agave
Now, I had intended to do this but I decided I'm not a fan of plain greek yogurt. I need a flavor...maybe I'll look for vanilla to make this work. I only had strawberries on hand...maybe the plain would have worked with raspberries since I love them. So when I switched the the Dannon light and fit I didn't use the berries or the honey...just the crunch. I think you could use the crunch for many things. I'm going to try the Greek Yogurt option again...once I get to the store.