Delicious savoury quinoa granola with almonds, sesame seeds and sunflower seeds.
This vegan, oil-free and gluten-free quinoa granola is ridiculously quick and simple to make, yet it’s so versatile and customisable. It’s going to be a game-changer in your life if you also love quick salads (especially using leftovers), because this granola makes the best ever salad topping. Plus it’s lovely as a healthy little afternoon snack, or as an extra added crunch to your grilled veggies, tofu and tempeh. And let’s not forget your favourite pasta dishes, because they also love the good ol’ crunch. This savoury trail mix has the perfect crunch from the quinoa, oats, almonds and seeds, and then it’s flavoured with mustard, tahini, vinegar, maple syrup and the perfect blend of fresh and dry herbs and spices. So yummy!
I’m in Hungary right now visiting my family and friends, which means I don’t even get near to the kitchen for a week, and I only enjoy my mom’s delicious food and the cool new vegan restaurants here, in Budapest (and that’s why I’m not really responding to comments and emails – sorry). But of course I still didn’t want to leave you without a super amazing new recipe this week, so here it comes, my oh so perfect savoury quinoa granola.
Making granola at home is one of those things that I typically associate with being a good housewife. It’s like pickling your own veggies, baking your own bread, making casseroles, preparing a full course menu, making the bed every single morning or using coupons in supermarkets. People who do such stuffs are really cool and respectable adults in my book. And I really wish to be one of those people.
In the past years I made sweet granolas a few times, and although they never tasted
too bad, at the end nobody ate them, because they were sweet. Yes, we are still not big fans of sweets. However it’s definitely not the case with the savoury versions. It’s more like a miracle when a large batch lasts longer than a day in our house. It’s crazy good.
Of course as always, feel free to customise the recipe to your own taste. Add or take nuts, seeds, herbs or spices, replace the apple cider vinegar with red wine or balsamic vinegar, or even with orange or lemon juice. Use almond, cashew or peanut butter instead of the tahini, and add olive oil, if you prefer a bit ‘heavier’ version. Just use whatever you fancy or find in your pantry!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- ½ cup of rolled oats (GF if needed)
- ⅓ cup of quinoa (I used tricolour quinoa)
- ½ cup roughly chopped almonds
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 tbsp mustard
- 2,5 tbsp apple cider vinegar
- 1 tbsp tahini
- 1 tsp maple syrup
- 1 tsp Sriracha (optional)
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp nutmeg
- pinch of freshly ground allspice
- salt, pepper
- Preheat oven to 180°C/360ºF and line a baking sheet with parchment paper.
- Add wet ingredients to a large bowl and whisk until smooth. Add oats, quinoa, almonds and seeds, then toss them in the sauce until fully coated.
- Spread out granola onto a baking sheet in a single layer, making sure not to overcrowd the pieces.
- Bake for 20-25 minutes or until golden. Stir granola halfway through to prevent it from burning.
- Let it cool down completely before serving. Enjoy!