Quinoa Granola | CookingDistrict.com

Quinoa Granola

Located in the heart of The Hudson Valley’s scenic Ulster County in New York State, Woodnotes Grille is the signature restaurant of The Emerson Resort & Spa and is known for it's free-spirited, farm-to-table, and Catskills-centric sensibilities. Chef de Cuisine and Culinary Institute of America graduate, Brian Wren has shared a few of his new recipes with us, including this healthful breakfast — or snack.
Picked Seasonal Fruit-Toasted Oats-Coconut-Greek Yogurt

Ingredients for 4 servings:
3/4 cup quinoa
1 1/2 cups water
3/4 cup shredded sweetened coconut

1/2 cup old fashioned oats
2 tsp cinnamon
2 tbsp. honey
1/2 cup dried cranberries

2 cups Greek yogurt
1 cup blueberries
1 cup strawberries quartered


Preheat oven to 350 degrees

Combine quinoa and water in a two quart saucepan, bring to a boil

Lower to a simmer and cook for 20 minutes, until quinoa has absorbed all the water

Remove quinoa from stove, spread out onto a parchment lined baking sheet

Sprinkle quinoa with cinnamon and drizzle with honey

Spread oats over quinoa

Top quinoa and oats with coconut, spreading out evenly in pan

Bake mixture for 15-20 minutes, until coconut is golden brown

Remove from oven and pour into bowl, mix in dried cranberries and cool

Granola may be refrigerated and served later or top with yogurt and berries and serve immediately for gluten free and dairy free option: sub the oats with a gluten free variety and the yogurt with soy, coconut or almond milk.


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