Homemade quinoa granola is delicious and higher in protein and lower in sugar than store-bought granola. Even organic one, sorry. Plus you can’t buy quinoa granola anyways. We promise we are not a bunch of those crazies making anything out of trend food. We created this vanilla quinoa granola not for the sake of using quinoa but because we love mixing quinoa and oats in a granola.
Quinoa is a seed and the only source of a complete plant-based protein. It is grown in South America, however recently North American farmers have started cultivating quinoa.
Scientists had to modify quinoa seed to harsh North American climate. Therefore, there have been a few questions about its nutritional content. We prefer to stick to organic quinoa that is grown in South American hills. The price is the same anyways.
You absolutely can use quinoa to make sweet dishes, there is only one trick. You gotta rinse its coating off, saponin, otherwise your quinoa granola will taste bitter. It is plant’s defence mechanism to produce this naturally occurring pesticide.
If you never made quinoa or any granola at home, it is super easy. Basically, it is oats or quinoa baked in a coating of sugar and oil. We tried a version with egg and that didn’t come out as crunchy.
If you are not vegan, use honey. Vegans – you know what to do – maple syrup. In fact, there has been a recent study published about maple syrup containing antioxidants.
We wanted to keep this granola’s ingredients to a minimum. We used heaping 2 tsp of pure vanilla extract and it came out so flavourful. Super crunchy, not overly sweet and not bitter at all. It does have a bit of taste of quinoa but a very nice one. However, if you do not like quinoa, not sure you will love this vanilla quinoa granola.