Ingredients:
3/4 cup of quinoa, uncooked (rinsed and drained--some quinoa comes already rinsed)
1/2 cup of pumpkin seeds (unsalted)
1/2 cup of almonds (put through food processor and processed to small chunks)
1/4 cup ground flax seeds
1/4 cup liquid honey
2 tbsp toasted sesame oil
1 tsp ground cinnamon
dash of salt (to taste)
3/4 cup dried cranberries or chopped pitted, dried dates (or a mixture of both)
Directions:
1. Preheat oven
to 350 degrees F. In a large bowl combine quinoa, pumpkin seed, almonds,
and flax seed. In a small microwave-safe bowl heat honey for 20 seconds. Stir in oil, cinnamon, and salt. Pour
honey mixture over quinoa mixture; toss to coat. Spread on a lightly oiled baking sheet.
2.
Bake, uncovered, 20 minutes or until golden,
stirring twice. Stir in dried fruit. Cool in the pan. Transfer to an airtight container to store. Store up to 2 weeks in the
refrigerator.
