Quinoa-Pumpkin Seed Granola

Rinse and drain quinoa before cooking to remove the grain's natural coating, which can leave a slightly bitter taste.

• Ready In: 40 mins
• Serves: 13

Ingredients

• 3⁄4 cup  uncooked quinoa, rinsed and well-drained
• 1⁄2 cup  raw  pumpkin seeds
• 1⁄2 cup  slivered almonds
• 1⁄4 cup flax seed
• 1⁄4 cup honey
• 2  tablespoons canola oil
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 3⁄4 cup dried cranberries

Directions

1. Preheat oven to 350.
2. In a large bowl, combine quinoa, pumpkin seeds, almonds, and flaxseed.
3. In a small, microwave safe bowl, heat honey on high for 20 seconds.
4. Stir in oil, cinnamon, and salt.
5. Pour honey mixture over quinoa mixture; toss to coat.
6. Spread in a 15x10 baking pan.
7. Bake uncovered for 20 minutes or until golden brown, stirring twice.
8. Stir in dried fruit.
9. Cool for 15 minutes in the pan, then spread out on foil and cool completely, breaking up any large pieces.
10. Transfer to an airtight container, keeping up to 2 weeks in the refrigerator.