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Quinoa granola

Quinoa granola |

I admit I can sometimes be extremely slow… Trends and other hip stuff sometimes pass me by completely until I suddenly wonder why everyone is talking about quinoa (to name just one example) I’ve been eating quinoa (seriously) long before it ever became hip and trendy. I found it in a dodgy little store and curious as I am, I got myself a bag, liked it and it never left the kitchen so to speak. In those days you had to really search hard to find quinoa. These days it is either out of stock or outrageously expensive, but you can find it literally everywhere. I guess in my own very special way, I have been a trendsetter… Lol

Quinoa granola |

O and I keep on calling it keen-o-wa… Not keenwa… I don’t care how it is supposed to be pronounced. I just think it sounds way better when you say it the way I say it. End of story. Period… But we were discussing my lack of hipness and not my lack of pronounciation… Because i had been wanting to make  quinoa granola for a while now but it just never happened.

Untill – one rainy afternoon – I was browsing through one of Donna Hay’s cookbooks, Fresh and Light and there – you guessed it – was a recipe for quinoa granola and it looked so appealing that I just had to try.

Granted, literally everything in that book looks appealing but still… I wanted to make it.

Quinoa granola |

So I made it and it also seemed a good idea to take this dish as a subject for a white on white photography tutorial so that will be coming up soon too. It’s been  a while since I’ve done any.

What did I think of the granola? Good. A little crunchier than the regular granola I make and I am not sure if that had anything to do with the fact that I should have added maybe a tad bit more maple syrup. Anyway, it is good and I can see all sorts of delicious side dishes with different contents in the near future. I have a large bag of red quinoa lying around which I might just use for this as well.

Quinoa granola


  • 275 grams quinoa
  • 125 grams rolled oats
  • 55 gr sunflower seeds
  • 35 gr pumpkin seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp ginger
  • 60 ml maple syrup
  • 2 tbsp olive oil or other vegetable oil


  1. Preheat the oven to 180 C
  2. Put all the ingredients together in a large mixing bowl and mix until well combined and you have little lumps forming.
  3. Spread out over a large baking tray covered in baking paper and put into the oven
  4. Bake for about 25 minutes or until golden brown and check half way to turn over the granola so it bakes on both sides.
  5. Once golden take out and leave to cool completely.
  6. You can keep it in a airtight container for about 2 weeks

Recipe adapted from Donna Hay



About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer


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  • Your photos always inspire me! Love you recipe, and the addition of delicious quinoa! Curious, for your lighting, do you use two lights, or one? Hugs, Terra

    • Thanks so much Terra. As for the lighting; it’s regular daylight coming from the right (big window north faced) and I filled in the shadows from the left with some foam board. I’m actually writing a post about shooting on white with this picture as example so you’ll be able to see the setup next week… 🙂

  • Oh yes this is on my list to make from Donna Hay’s book too. I often just cook the quinoa in batches and then use it in pilafs, in my breakfast yogurt etc. Did you cook the quinoa before? If I remember correctly the recipe called for popped quinoa, which I am unable to find here! Lovely lovely images!

    • Well I was sure I had seen that somewhere before and I was a little hesitant in how to use the quinoa. I didn’t see anything in the recipe so I just went with uncooked. And it’s ok to eat like that but I would love to try the popped quinoa too. Need to figure out how to do that! Maybe popping in a bit of oil first before roasting?

  • Yes I have been wanting to make the quinoa granola from her book too. Did you cook the quinoa before? If I remember correctly it asked for popped quinoa which I cannot find here.
    I usually cook larger batches of quinoa and then use it is salads, pilafs, breakfast yogurt over the week. Lovely vibrant images!

  • […] The food in general is completely fine and delicious with the exception of breakfast. That is – for me – a bit of a problem. The idea of using leftovers from dinner for breakfast is all good and well, but I just cannot stomach a steak or leftover veggies for breakfast. Just not my thing. So it ends up being eggs. Lots and lots of eggs. omelettes, fried eggs, scrambled eggs with lots of vegetables and some meat. But after 15 days of eggs I am totally fed up with them. So we had fruit for breakfast with nuts. And while really delicious, it is not entirely filling enough to take you through to the rest of the day. To compensate we usually had a really good lunch and a delicious and filling dinner too. You can have mayonaise as long as you make it yourself with olive oil. Use a mild one as other wise it will be inedible. My recipe for really quick mayonnaise comes in really handy here.! Still, no matter how well we eat during the whole30: after 30 days I’m usually really done with the whole thing.. I just want to have breakfast with yogurt and homemade granola. […]

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

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Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle