Quinoa Crunch Cereal
Prep time
Cook time
Total time
I have reproduced this recipe exactly as it appears in Nourish. However, when I made it myself, I did a few things differently. First, I swapped the sliced almonds for a mixture of pumpkin and sunflower seeds. Second, I added a pinch of sea salt and a half teaspoon of ground cinnamon just to give the cereal a little flavour kick. Third, I used extra virgin olive oil in place of the canola oil. (I tend not to stock canola oil in my kitchen.) And finally, while the recipe calls for a baking time of 10-12 minutes, I baked my batch for at least 25 minutes and possibly closer to 30. I generally like my granola on the brown-er side of the spectrum -- browning brings out the nutty flavour of the grains and seeds, and also makes the cereal look a bit prettier.
Serves: Makes 4 cups
  • 2 cups (500 mL) quinoa, rinsed [Note: I let the quinoa dry on a paper towel after rinsing it.]
  • 1 cup (250 mL) sliced raw almonds
  • ¼ cup (60 mL) raw sesame seeds
  • 2 Tbsp (30 mL) pure maple syrup
  • 2 Tbsp (30 mL) organic canola oil
  1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
  3. Bake until toasty and fragrant, 10-12 minutes.
  4. Transfer to a bowl and let cool completely.
  5. Store cereal in an airtight container at room temperature for up to 1 month. Serve atop yogurt or with milk.
Recipe by (Cooking for) Kiwi & Bean at http://kiwiandbean.com/quinoa-crunch-cereal-nourish-cookbook/