We made a version of Gwyneth Paltrow's quinoa granola with a few changes. It was so yummy we had it for breakfast and lunch with nectarines, lime juice, and agave nectar on top.
Here's her recipe with my edits. If you haven't checked out her book It's All Good you totally should. My sister in law got it for me as a gift and It's been so helpful in our gluten dairy free journey!
Quinoa Granola - remix
1/2 cup extra virgin olive oil
1/2 cup good-qulity maple syrup
3 cups quinoa flakes (we substituted one cup of flake for a cup of almond meal)
Coarse sea salt
1 1/4 cups roughly chopped nuts (we used pecans)
1and1/4 cups raw pumpkin seeds (we skipped this but only because I didn't have them on hand
3/4 cup roughly chopped dried fruit (we chose dried cherries)
(we also added the following)...
1tsp organic vanilla extract
1tsp organic cinnamon
a handful of raw organic gluten free oats
Preheat oven to 400 degrees Fahrenheit
Whisk together olive oil and syrup in large mixing bowl and add quinoa flakes (and almond meal) stirring to combine thoroughly. Stir in vanilla and cinnamon. Evenly spread mixture on a parchment-lined baking sheet and sprinkle with pinch of sea salt (we added a little extra). Roast, stirring now and then until dried and crunchy and a lovely golden brown, about 25 minutes (make sure to watch in though because that time goes quick. Let the mixture cool completely before adding the remaining ingredients. Store in a glass jar for up to 2 weeks.
