Quinoa Clusters

By stancec44

Listen, croutons have a time and place--like in a classic Caesar or at the salad bar. But when it comes to making salad toppings at home, you can do better. Enter our recipe for quinoa clusters. We mix uncooked quinoa and oats with nuts and seeds, toss it all with coconut oil and bake until crunchy. The result, which is basically a savory version of granola, will liven up any bowl of greens better than cubed bread ever could. Plus, you can add ’em to soup or yogurt, or even scoop up a handful for an afternoon snack.

Ingredients

• 2 1/2 cups oats
• 1 1/2 cups quinoa
• 1 cup slivered almonds
• 1 cup shelled pistachios
• 1 cup pumpkin seeds
• 3/4 teaspoon salt
• 3/4 cup coconut oil, melted

Preparation

Step 1

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the oats with the quinoa, almonds, pistachios, pumpkin seeds and salt to combine. Add the coconut oil (if it has hardened in the jar, you can melt it in the microwave or on the stove over low heat) and toss the mixture until it forms clumps. If the mixture seems dry, add more coconut oil 1 tablespoon at a time.

3. Spread the mixture onto the prepared baking sheet in a thin, even layer.

4. Bake until crispy, about 1 hour. Let cool completely, then break into clusters (this should happen easily if you gently lift the edges of the parchment). Serve over salad or store in an airtight container.