a gluten free variation of the well-known grains in the market. surprisingly tasty! pomegranate flavor coated quinoa, pecans, & pumpkin seeds, the perfect balance of sweet & tanginess, without sacrificing the pleasure of a crunch, mmm… all the sumptuous in a bite!
Just try it for yourself!
Gluten free quinoa granola
crunchy quinoa granola with pomegranate and pecans.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: 5-6 portions 1x
Ingredients
Scale
- 1 pomegranate
- 100 g pecans
- 50 g pumpkin seeds
- 100 g red quinoa, uncooked
- 4 tbsp olive oil
- 50 g of dried cranberries, sweetened with apple juice.
Don’t forget to pin this recipe:
Instructions
- preheat oven to 200 ºC / 390 ºF.
- juice pomegranate with a citrus press.
- roughly chop pecans and pumpkin seeds in food processor, empty mixture to a bowl.
- tips: to achieve rough chop, press “pulse” mode a few times.
- add pomegranate juice, red quinoa, & olive oil, mix well.
- spread mixture onto a parchment paper lined bake pan.
- place bake pan in center of oven, bake 12 minutes, or until granola is dry & crispy brown.
- use a spatula to scoop granola mixture once or twice during bake to allow bottom to surface. stay near by, because it may burn in a blink!
- remove granola from oven when ready, mix cranberries into granola while hot.
- allow cool down completely,
- store granola in nice jar.
have you ever made granola from buckwheat grains with tahini ?
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