Quinoa Ginger Pumpkin Seed Granola with Dried Cherries

Directions

1. Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line rimmed baking sheet with parchment paper.

2. Thoroughly rinse raw quinoa with hot water. Let soak in hot water for 5-10 minutes. Drain well.

3. Whisk molasses, agave, water, vanilla, salt, and ginger together, whisk in liquid coconut oil (or oil of your choice). Fold in almonds, coconut, quinoa flakes, quinoa, and pumpkin seeds until thoroughly coated.

4. Transfer mixture to prepared baking sheet and spread into thin, even layer. Using a stiff metal spatula, press on quinoa mixture until very compact. Bake until deep golden brown, 50 minutes to 1-hour, rotating sheet halfway through baking.

5. Remove granola from oven and let cool for about 1 hour. Break granola into pieces of desired size. Stir in dried cherries or your choice of dried fruit or mini chocolate chips and serve. (Granola can be stored at room temperature for up to 2 weeks.)