I know, right? Quinoa granola?? It sounds weird, I understand. Quinoa is good in a salad or as a side, especially if you can find red quinoa (there is no way I’m ever finding it in Inverness, I’ll need to stock up next time I’m at Wholefoods), but for breakfast?
When I’m feeling very virtuous and am on a health kick, I have found myself wondering about making hot quinoa. Recipes like this and this sound really good, but in reality they take a little getting used to. I think I tried it once but it wasn’t really doing anything for me. Adding quinoa to granola is much easier, because it doesn’t effect the flavour in anyway but adds a whole heap of nutrients and some serious crunch.
The flavour comes from the lemon and ginger. Using freshly grated ginger, along with the ground variety really gives the granola a kick, perfect to wake you up in the morning! I love dried fruit in my granola as I enjoy the extra sweetness it gives, I just can’t keep my sweet tooth at bay. Granola can be enjoyed with milk, yogurt, fruit or just by the hearty handful for an afternoon snack/you just happen to be a bit peckish when you pass the jar.
So, simple ingredients are gathered together.
Stir it all up, before spreading on a baking tray.
Lemon & Ginger Quinoa Granola
recipe adapted from Gimme Some Oven
1/2 cup honey
1/4 cup oil (I used ground nut but you could you coconut, sunflower, rapeseed)
3 cups rolled oats
1 cup quinoa
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
zest of 1 lemon
2 tsp freshly grated ginger
1/2 cup raisins
1/2 cup cranberries
Preheat the oven to 170 degrees C. Line a large baking tray with greaseproof paper and set aside.
Gently warm the oil and honey to allow them to mix together. In a large bowl, toss together the oats, quinoa, spices, salt, lemon and ginger to ensure everything is well combined. Add the honey and oil mixture to the oats and stir until everything is well coated. Spread the granola on to the prepared baking tray and bake for 30 minutes, tossing every ten minutes or so to make sure it browns evenly.
Remove from the oven and allow to cool for 10 minutes before tossing to looses. Sprinkle the raisins and cranberries over the granola and toss to mix. Once cooled store in an air tight container.