Quinoa Clusters

Quinoa (uncooked) mixed with oats, nuts and seeds tossed with coconut oil is a savory version of granola. It will liven up any bowl of greens better than croutons ever could. Plus, you can add it to soup or yogurt, or even scoop up a handful for an afternoon snack.

Quinoa Clusters
Quinoa Clusters

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

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

Directions

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper. 2. In a large bowl, toss the oats with the uncooked 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. Makes 4 cups

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