Ingredients
34 cup uncooked quinoa, rinsed and well-drained
12 cup raw pumpkin seeds
12 cup slivered almonds
14 cup flax seed
14 cup honey
2 tablespoons canola oil
1 teaspoon ground cinnamon
12 teaspoon salt
34 cup dried cranberries
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Green hulled pepitas — mole verde, granola, salad topping
Record your recipes and experiments — organized cooking journal
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Mexican-inspired pumpkin seed granola — breakfast, yogurt, snacking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Green hulled pepitas — mole verde, granola, salad topping
Record your recipes and experiments — organized cooking journal
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Preheat oven to 350. In a large bowl, combine quinoa, pumpkin seeds, almonds, and flaxseed. In a small, microwave safe bowl, heat honey on high for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a 15x10 baking pan. Bake uncovered for 20 minutes or until golden brown, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan, then spread out on foil and cool completely, breaking up any large pieces. Transfer to an airtight container, keeping up to 2 weeks in the refrigerator.