Fruit & Nut Quinoa Granola

Quinoa: What's All the Fuss About?

America’s fascination with Quinoa (keen-wah) may be new, but this grain has ancient roots that date back more than 3000 years.  With all nine essential amino acids, this little seed is a complete protein and the only one known that comes from a plant. As humans we need protein to build and maintain our muscle mass.  We can’t live without it. If you follow a plant-based diet, Quinoa will be your new best friend. It’s cholesterol-free, gluten-free and protein packed.  Most often used in savory dishes, Quinoa is a blank canvas for the flavors that surround it.  It can be a great replacement for many grains and seeds in your favorite recipes.  Get creative with quinoa and try it in something sweet! Fruit & Nut Quinoa Granola is jam packed with nutrients, textures and flavors.  This granola recipe is so delicious, you’ll forget it’s healthy!    

 

Fruit & Nut Quinoa Granola Recipe

Ingredients:

1 Cup Cooked Quinoa

2 Cups Oats

3 TB Ground Cinnamon, divided

1/4 Cup Almonds, chopped

1/4 Cup Dried Currants

1/4 Cup  Golden Raisins

1/4 Cup Cranberries

1/4 Cup Sunflower Seeds

1/4 Cup Pumpkin Seeds

1/2 cup Agave or Honey

Organic Cooking Spray                                                                                                                                                           

Directions:                                                                                                                                                                                    

Step 1

Preheat Oven to 350 degrees

Step 2

Rinse Quinoa in fine sieve or in colander lined with coffee filter.  In sauce pan, bring 2/3 cup of water and 1/3 cup of uncooked quinoa to a boil.  Reduce heat to lowest setting and cook for approximately 15 minutes or until all water is absorbed into the quinoa.  Fluff with fork before using. 

Step 3

Line sheet pan with parchment paper or use a non-stick cooking mat. In a bowl, toss together Quinoa, oats and 2 TB of Cinnamon. Pour on to lined sheet pan. Spray liberally with cooking oil, drizzle with Agave, sprinkle liberally with cinnamon and bake in oven for 10 minutes.  Take out and turn granola with spatula.  Repeat process of turning with spatula, spraying with Oil, sprinkling with Cinnamon and drizzling with Agave every 10 minutes for a total cooking time of 30 minutes using all remaining Cinnamon and Agave. 

Step 4

Remove from oven.  Add Nuts, dried Fruit and Seeds. Return to oven for 5 minutes.  Remove and let cool.  Once it is completely cooled, store it in air tight container.  Keep in refrigerator to extend shelf life.

Cozy Split Pea Soup

 

Another winter storm advisory chases me back to the safety of my warm home, much like the ground hog who  peers outside his hole only to retreat further inside his cozy den, waiting for spring.  A trip to the fresh market on these snow covered roads won't happen today and Mother Hubbard's cupboard is bare.  Thankfully, a few staple ingredients are all that is needed to make this hardy pot of soup.   The epitome of comfort food, warm, soothing and pleasing to the soul, Cozy Split Pea Soup is guaranteed to thaw your winter freeze... whether there is snow outside or not!

 

Prep Time 10 minutes/Cooking Time 55 minutes
Immersion Blender, recommended

Ingredients

2 TB Extra Virgin Olive Oil
1 ½ C Onion, small diced
1 TB Garlic, minced
2 C Dried Split Peas, Green or Yellow
1 Bay Leaf
½ tsp Dried Marjoram
2 TB Salt
Black Pepper, Fresh ground
2 QT Vegetable Stock, Low Sodium

Directions

1.  In colander, rinse peas and pick out any small stones or debris.

2.  In a large soup pot, heat the Oil.  Add onion and cook over medium high heat until onion begins to soften, stirring frequently.   Add Garlic, Split Peas, Bay Leaf, Marjoram, Salt and a few generous grinds of Black Pepper.   Cook for 2 minutes, stirring frequently as mixture starts to caramelize. Careful not to burn peas.  

3.  Add stock and bring to a boil.  Reduce heat to a simmer and cook for 45 minutes or until peas are soft and tender. Stirring occasionally.

5.  Remove from heat.  Pluck out the Bay Leaf.  Using an immersion blender, puree soup until desired consistency is reached.  (A traditional blender or food processor can be used, letting the soup cool to room temperature before blending it.  Blending hot liquids in a traditional blender can be dangerous.) Soup can be thinned down with additional stock or water, if required.  Adjust seasoning to suit your tastes. 

6.  Ladle soup into bowls.  Serve as is or top with freshly chopped chives or scallions, a dollop of Greek yogurt, crumbled bacon or a sprinkle of smoked salt and cracked black pepper.