Quinoa Crunch Cereal
Recipe type: Breakfast
Cuisine: Cereal
- 2 cups (500ml) quinoa, rinsed
- 1 cup (250ml) sliced, raw almonds
- ΒΌ cup (60ml) raw sesame seeds
- 2 tablespoons (30ml) pure maple syrup
- 2 tablespoons (30ml) organic canola oil
- Preheat the oven to 375F (190C).
- Line a rimed baking sheet with parchment paper.
- In a medium bowl, mix together quinoa, almonds, sesame seeds, maple syrup and oil. Spread on prepared baking sheet.
- Bake until toasty and fragrant, 10 - 12 minutes.
- Transfer to a bowl and let cool completely.
- Store cereal in an airtight container at room temperature for up to 1 month.
- Serve atop yogurt or with milk.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/quinoa-crunch-cereal/
3.5.3251