I came across this recipe in The New York Times that called for popped quinoa in granola and I was sold! Popped quinoa just sounds fun to say. I've been making the same granola for about seven months now, so it's high time for a change. I wanted something a bit lighter for the summer, with less nuts and more grains. With a few adjustments from the original, this recipe is a hit!
Depending on what nuts and seeds tickle your fancy, you can swap in or out what you like, as long as you keep the ratios the same. I used sunflower seeds, but you could certainly use pepita or pumpkin seeds as well. Since Joshua is usually the one who eats most of the granola (too many oats gives me a belly ache), I asked him what kind of nuts he'd prefer--almonds and walnuts it is! But I think it would also be great with cashews, or perhaps pecans as the original recipe suggests?
Depending on what nuts and seeds tickle your fancy, you can swap in or out whatever you like, as long as you keep the ratios the same. I used sunflower seeds, but you could certainly use pepita or pumpkin seeds as well. Since Joshua is usually the one who eats most of the granola (I can't eat too many oats), I asked him what kind of nuts he wanted--he chose almonds and walnuts. But I think it would also be great with cashews, or as the original recipe suggests, pecans.
