Do you cook with quinoa? I have to admit I have not until recently. Quinoa has been on my to-cook list for the longest time. I was sure I would like it as I do with farro. I would think about it and then pass it by in the store. It moved up the list a few months ago when a friend made a wonderful salad with it and wild rice. Then the 500 Best Quinoa Recipes cookbook arrived in the mail. Which recipe did I spot first? Peanut butter and quinoa granola.
Peanut butter has a special place in my heart and stomach. I love it every which way from eating it straight from the jar or in a pie. Granola is something I snack on frequently. A handful is enough to satisfy my all too often mid-afternoon hunger cravings. The idea of combining the two sounded wonderful to me. It lead to my first time cooking with quinoa.
How did the recipe turn out? Great. I have been snacking on it every day. I have put it on plain Greek yogurt or eating it simply by itself. I doubt I would pour milk over it and eat it as a cereal though. One handful is filling enough. I would be more inclined to see if it could be transformed into a granola bar.
Do I want to cook more with quinoa? Absolutely yes. I am glad I have this cookbook as a resource for more recipes. I am already eyeing the Greek shrimp dish and cinnamon sugar donuts. Beautiful photos for them are in the book. Not a lot of photos though. At least the recipes are easy to read and follow.
How do you like quinoa? Do you have it as a part of a gluten-free diet? Or enjoy it simply as is? Make some granola for a satisfying snack or topping. Oh, and click on the photo above to purchase the book from Amazon. Happy cooking!
- 2 cups large-flake (old-fashioned) rolled oats
- ¾ cup quinoa, rinsed
- ¾ cup lightly salted roasted peanuts, coarsely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ cup natural cane sugar or packed light brown sugar
- ¼ cup liquid honey or brown rice syrup
- ½ cup unsweetened natural peanut butter
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ⅔ cup dried cranberries
- Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon
- In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil, and vanilla until blended.
- Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
- Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
- Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.
Disclaimer 1: I received a copy of the 500 Best Quinoa Recipes for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
Disclaimer 2: This post contains affiliate links.