Just a few days and I’ll be on a plane headed across the world to Cambodia and Laos for 30 very long (and lonely) hours of travel time on my own. How to eat when travelling is in the top of my mind, and I’ve been pondering snacks that can satisfy. Luckily, a perfect idea is just in front of my nose: this quinoa granola we made this weekend.
We had a blast this weeken visiting the market, tinkering around in the kitchen, and coming up with ideas for Healthy + Whole and other projects with our friend Erin of the blog Naturally Ella (which you must check out if you haven’t visited). Every time we’re together, we’re reminded of how similar our styles and approaches are to food and eating — embracing the good, enjoying the not-as-good in moderation, no rules, no diets — just fun in the kitchen!
This recipe was born of Alex’s idea of a crunchy garnish for a soup (coming soon) and Erin’s quick web searching skills. The interesting part is that instead of oats, this recipe uses uncooked quinoa! We were all a bit wary of eating the quinoa raw, but being a seed and not a grain, it turned out perfect — delightfully crunchy, sweet, and packed with nutritional punch. It was quite filling, more so than a traditional granola, and a great protein-filled (and gluten-free) treat.
Since this recipe is easy to put together and a great way to start to explore healthy snacking, we’ve tagged it Healthy + Whole to go along with that project. (Just don’t eat the whole jar!) Throw it on yogurt, eat it with milk, or just dry as a quick snack on the run.
PS We received this quinoa as a gift from Fair Trade USA in honor of the United Nations Declaration of 2013 as the International Year of Quinoa. There’s currently quite a bit of talk out there about ethical growing of quinoa. To us, it’s important to know that growers treat farmers, communities and the land with respect and ensure sustainable growing and business practices, so we were glad to hear that the company, Alter Eco, is committed to doing so!
- 1/2 cup almonds
- 3/4 cup uncooked quinoa
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 cup honey
- 1/2 cup dried golden raisins (or other dried fruit)
- *Note: This recipe can easily be doubled and fit on one baking sheet.
- Preheat oven to 350°F.
- Chop 1/2 cup almonds. In a medium bowl, combine chopped almonds, 3/4 cup quinoa, 1/2 cup pumpkin seeds, and 1/2 teaspoon kosher salt. Stir in 2 tablespoons olive oil and 1/4 cup honey to thoroughly combine. Spread onto a baking sheet.
- Bake for 20 minutes, stirring a few times during baking. Remove from the oven and add 1/2 cup golden raisins (or other dried fruit) and let cool 15 minutes. Break any large chunks into small pieces and store in an airtight container.
Adapted from From the Little Yellow Kitchen This recipe is easy to adapt — you can use any types of nuts, seeds, or dried fruit you have onhand.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.