Quinoa crunch from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 43) by Megan Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 25, 2014

    I neglected to thoroughly dry the quinoa before mixing the ingredients, which may be why I had to bake it for almost double the suggested time (around 22/23 minutes total). But it turned out toasty brown and crunchy, and surprisingly flavorful considering it only calls for a tablespoon each of oil and maple syrup. Of course, this means it is not especially sweet, so if you have a morning sweet tooth, add more syrup. But I enjoy it the way it is, and appreciate that it makes it easy to add a complete protein to yogurt or the nectarines with honeyed ricotta.

  • ccav on August 24, 2014

    Nice flavors; I baked this at 350 degrees farenheit (375 suggested) until golden brown but the quinoa didn't have the pleasant crunch I was expecting; the grains were still hard. That said, I absouletly love the idea of this for the "punch of protein" on yogurt. I also like that it is not overly sweet. I used coconut oil instead of canola.

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