Gingerbread Quinoa Crunch

8 Wed, 2010 § 2 Comments

Quinoa granola has been an obsession of mine ever since Ashley first created it.  This time I didn’t want to cook the quinoa in coconut milk though, & I wanted to give it a very distinct autumn flavor.


Another obsession of mine that might be more apparent: I get a little carried away infusing foods with tea & not just for breakfast.

Ginger & quinoa?  There was no way that wasn’t going to turn out beautifully.

One problem: I only had one bag of ginger tea left.  So I added another teaspoon of powdered ginger to the cooking quinoa & carried on, ending up with subtle ginger undertones.  Lovely!  I knew it wouldn’t stand out much once combined with the other ingredients, so I adjusted the recipe to make double strength tea & also added gingerbread spice to the mix.

Mmmm.  Festive & warming — great for snacking — & even more delicious if it’s drowned in almond milk.

Autumn Quinoa Granola

makes ~4 cups

  • 2 cups boiling water
  • 4 bags ginger tea [I like Yogi Lemon Ginger or you could just add powdered ginger]

Steep tea 5 – 10 minutes.

  • 1 cup quinoa, rinsed

Combine tea & quinoa & bring to a simmer.

  • 2 tsp vanilla

Stir in vanilla.

Cover, reduce heat & simmer 15 – 20 minutes until quinoa is cooked & water is absorbed.

Allow to sit covered for a few minutes before fluffing.

Transfer to a large mixing bowl.

  • ¼ cup ground flax seeds
  • ½ cup almonds, chopped
  • 2 T raw sunflower seeds
  • 2 T raw pumpkin seeds
  • 1 T sesame seeds
  • 2 T chia seeds
  • 2 T hemp seeds
  • dash salt

Combine with quinoa.

  • 2 T brown rice syrup
  • 1 T maple syrup
  • 1 T coconut oil, melted

Whisk together syrups & oil.  Stir into quinoa mixture.

  • ½ – 1 tsp gingerbread spice mix, optional

Mix into granola.

Spread onto a parchment-lined baking sheet & bake for 1 hour at 350*F, stirring every 15 minutes, until slightly browned & dry.  If it starts to brown too quickly reduce to 300*F.

  • ½ cup dried cranberries

Sprinkle cranberries over cooked granola & allow to cool completely before transferring to an air-tight container.


What is your favorite granola?

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§ 2 Responses to Gingerbread Quinoa Crunch

  • Natalie says:

    This looks amazing! I can’t wait to try making it. The only granola I have ever made was just oats, flax, maple syrup, and nuts. It was good, but didn’t have the clusters that yours appears to have. I’m adding this to my list of things to make. Yum!

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