This recipe is a great start to the morning as cereal, works for a midday snack or my favorite use is to make yogurt parfaits.
The benefits from the quinoa and nuts makes for an extra protein boost to help get through the day.
From any way you look at it, this is a win-win recipe on flavor and health benefits.
1 cup uncooked quinoa
¾ cup sunflower kernels
¾ cup sliced almonds
¼ cup honey heated for 20 seconds in microwave
2 tablespoon canola oil
1 teaspoon ground cinnamon
¾ cup dried cranberries
Combine first six items in a bowl and mix. Spread in a thin layer on a cookie sheet. Bake uncovered for 20 minutes at 350 degrees stirring twice in the cooking process. Toss in cranberries and cool for 15 minutes. Store covered in fridge for up to two weeks. Yields: 12 servings
Nutritional Information (per serving):
Fat: 10 g
Protein: 3 g
Carbohydrates: 17 g
Sodium: 56 mg