This recipe is adapted from Megan Gordon’s cookbook Whole-Grain Mornings. To make it, simply mix all the ingredients, spread them on a baking sheet, and bake in 375 F. degree oven for 10-12 minutes. And voila!! You made a delicious snack you can use to top off your morning cereals, porridges, ice cream or to enjoy just by itself. One thing I recommend here is to make sure to dry the uncooked quinoa after rinsing and draining it. Because doing so, helps with preventing sogginess of the end product. You can also substitute almonds with walnuts or any other nuts you have on hand. I know during the wintertime I will be making a winter-y version of this recipe with walnuts and ground cinnamon. As you probably guessed it, variations you can create using this recipe as a base are endless. Just give it a try and you’ll see what I am talking about.
HOW TO USE THIS QUINOA CRUNCH TOPPING:
I use this quinoa topping to top off my yogurt, overnight apple muesli, overnight steel cut oats, pressure cooker steel cut oats, and quinoa porridge (as shown in the image below).
