Quinoa Granola

My kids love granola and we make it on a weekly basis but I thought with my new look on food for the kids that I would see if I could push the envelope a little and make an even healthier granola.  

The Royal Tri-Color quinoa blend from Go Go Quinoa was the perfect alternative.  Its not only cutting the calories in their serving but its fun color is eye catching for the kiddos!

Making granola is super easy and the best part about this recipe is it makes enough for you to store for the week ahead which is a good thing given how addicting it is!

There is no greater pleasure than watching the kids eat something healthy that they LOVE and are begging for more.  The quinoa blend is low in calories, high in protein, fibre and iron which leaves me feeling good about letting them have it as a free for all and it makes a great school snack given its also a peanut free product! 

I love this granola, its light, fun and makes a perfect topping for any salad too!

1 cup Quinoa Royal Tri-Color blend

1/3 cup dried blueberries

1/3 cup unsalted sunflower seeds

2 tablespoons of unsalted pumpkin seeds

2 tablespoons of honey (or agave nectar)

1 tablespoon sugar

~Preheat oven to 400 degrees

~Line a baking sheet with parchment paper

~Bring 2 cups of water to a boil

~Rinse 1 cup of Quinoa under cold water and add to water when it comes to a boil

~Reduce the heat and simmer uncovered for 12-15 minutes (or until water is absorbed)

~In a medium sized bowl, mix the quinoa with the blueberries, sunflower seeds, pumpkin seeds, sugar and honey

~Gently pour the quinoa onto the lined baking sheet and spread it out evenly

~Bake at 400 degrees for 20-25 minutes rotating the baking sheet half way through cooking

~Cool and top onto your favourite yogurt, ice cream or salad

~Store remaining granola in an air tight container

Natalie

Quinoa Lettuce Wraps

I have to try to mix things up at dinner every once in a while and my favourite thing to try and accomplish is to remove the major protein at dinner without anyone missing it...

These quinoa lettuce cups are the perfect way to sneak away the meat at dinner or lunch.  I added the smoked paprika which gives you the aroma of bacon...yup gives you the aroma of bacon without the calories of yummy bacon.


My family loves these lettuce cups and they also make the perfect family style dinner. They are great for entertaining and you can make the mix a day in advance making it even easier to have over company.  These will also satisfy the gluten free and vegan friends you may have!

1 cup of Royal Tri-Color Quinoa
2 cups of water
1 head of Iceberg lettuce
1 cup of red kidney beans
1/4 cup of chopped celery
1/3 cup chopped red pepper
1/3 cup chopped onion
2 tablespoon olive oil
2 teaspoons of smoked paprika
salt and pepper to taste

For Serving you will need:
1 cup pea shoots
1/2 cup sliced red pepper
1/2 an avocado, sliced
1/4 cup of cucumber, sliced




~Rinse Quinoa with cold water and toast the grains in a bit of olive oil for 1-2 minutes
~Add 2 cups of water to a medium size pot add quinoa and bring to a boil
~Reduce heat and simmer uncovered for 12-15 minutes
~Gently pull apart the leaves of the iceberg lettuce then rinse and set aside
~In a large saucepan add a tablespoon of olive oil and sauté the onions, celery, peppers and beans for 2 minutes until onions are softened
~In a large bowl, combine the quinoa and the sautéed veggies
~Scoop the mixture into the lettuce leaf and top with your favourite toppers!

Natalie