Toasted Quinoa Granola

I made cereal!

Let's review. Quinoa (pronounced keen-wah) looks like a grain but is actually seeds of a grain. We have heard more about it in recent years because it has a high protein content; it is a complete protein source; it is high in iron, fiber, and magnesium; and, it is gluten-free. It can be cooked like grains or used in a granola, as I did here.

This makes a good snack, particularly good when traveling or hiking. I doubt I would prepare this just for breakfast; however, it would be a nice meal using any leftovers.

Toasted Quinoa Granola
Recipe (adapted), Fit Foodie Finds

Ingredients:
1 cup uncooked quinoa
1 cup quick cooking oatmeal
1/2 cup chopped walnuts
1 cup whole almonds*
1 cup dried cranberries
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoons dark brown sugar
1/2 cup agave nectar

Directions:
1. Preheat oven to 325F.
2. In a large bowl, mix together the dry ingredients.
3. Cover a large baking sheet with wax paper and evenly spread mixture. Drizzle on agave nectar and toss. Spread out for even and quicker cooking.
4. Bake for 40-50 minutes, tossing every 10 minutes or so. It will be done when it starts to brown and harden.

*I purchased honey roasted whole almonds and added these just prior to adding the milk. Yum!

Notes:
1. Any or a combination of dried fruits may be used.
2. Maple syrup, honey, or molasses may be substituted for the agave nectar. Add more, if preferred sweeter.
3. I used both salt and brown sugar. These, however, are optional.
4. You may prepare the quinoa as instructed on the package prior to toasting. However, this is not necessary and I did not.