We can’t get enough of this savoury granola, it’s packed full of flavour and texture that will transform your salads. It’s also delicious sprinkled on top of sourdough with avocado and a poached egg, on your favourite soup or simply over some steamed broccoli with a drizzle of olive oil. The options are endless.
- 1 cup of Kiwi Quinoa puffed quinoa
- ½ cup of sunflower seeds
- ½ cup of almonds
- ¼ cup of sesame seeds
- ¼ cup of walnuts
- 4 tbsp of olive oil
- 1 tbsp of maple syrup
- 1 tsp of wholegrain mustard
- 2 tsp of tamari or soy sauce
- 1 tsp of miso paste (optional)
- 1 heaped tsp of smoked paprika
- 2 tsp of cumin seeds
- 2 tsp of coriander seeds
- ½ tsp salt
- ½ tsp cracked pepper
Preheat the oven to 160 degrees Celsius.
Roughly chop the almonds, sunflower seeds and walnuts. Add to a large bowl with the sesame seeds, puffed quinoa, cumin seeds, coriander seeds, salt and pepper.
In a small bowl add the olive oil, mustard, miso paste, tamari, maple syrup and paprika. Whisk together and then pour over the nuts, seeds and quinoa.
Mix well and pop onto a lined baking tray. Cook for 15-20 minutes until golden brown. Store in an airtight container in the fridge for up to three weeks.