oat-free quinoa granola

I was a creative writing major in college, and whenever I had a story due, I would stay up all night writing, with a box of granola and a jug of skim milk (eek!) to keep me company. Back then, I ate the type of granola that was closer to Honey Bunches of Oats than oatmeal. In the recent years of sugar phobia, granola is often criticized as sugary cereal packaged as health food, and it's true.

I wanted to create a granola that I can feel good eating by the handful AND that fuels my body for the long haul. Enter quinoa. Uncooked quinoa is a complete protein, meaning it has all 9 essential amino acids, and it makes for super crunchy granola. Following this framework, you can mix & match ingredients to your liking.

ingredients:

1 c uncooked quinoa, rinsed

1/2 c seeds

1/2 c nuts (I like them chopped)

3/4 c unsweetened coconut flakes

2 tbs coconut or olive oil

2 tbs honey or maple syrup

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp flaky sea salt

1/4 c dried fruit (I like to cut into small pieces using scissors)

prep:

1. preheat oven to 350F

2. in a bowl, combine quinoa through salt

3. spread on a lined baking sheet (silicone mat is easiest)

4. bake for 10 minutes, stir

5. bake for another 10 minutes or until coconut is beginning to brown

6. let cool for 15 minutes (longest 15 min of your life)

7. break into chunks

8. add dried fruit & flaky salt to taste

9. serve with yogurt or milk or ice cream, top smoothies, top salads, sprinkle over a peanut butter slathered banana, eat solo

10. store in an airtight container at room temperature (or in the fridge for extra crunch)