I've been experimenting with different grains to use in cereals and granola. Quinoa seemed like a good place to start because the grain is small and cooks fast. It added a great crunchy layer to this cereal and a nice nutty flavor.
Cashews, quinoa, oats and sesame tossed in a sweet mix of maple syrup, cinnamon, vanilla and crunchy dried strawberries with fresh lemon zest.
1 banana, finely mashed
1/4 cup maple syrup
1 tbl organic light brown sugar
1 tsp cinnamon
1 tsp vanilla extract
pinch sea salt
1 tbl sesame seeds
1/2 cup roasted cashews, chopped
1 cup quinoa
2 1/2 cups old fashioned oats
1 tbl minced lemon zest
8oz frozen strawberries, thawed, sliced
Preheat the oven to 250. Line a baking sheet with foil and grease with canola spray
Combine the mashed banana, maple syrup, brown sugar, cinnamon, vanilla and salt. Mix to thoroughly combine. Add the sesame seeds, cashews, quinoa and oats. Spread out in a thin layer on the baking sheet and bake for 45 minutes, stirring after ever 15 minutes to ensure even toasting.
When the quinoa is finished toasting, add the lemon zest and let cool completely. Store in an airtight container.
Dry the sliced strawberries in a dehydrator for 9 hours at 135 degrees. Once dried, mix in with the quinoa.