This recipe is great by itself or topped over baked apples, applesauce, and sliced bananas and yogurt.

¾ cup uncooked quinoa, rinsed and well-drained

½ cup raw pumpkin seeds

½ cup whole and/or slivered almonds

¼ cup flax seed

¼ cup honey

2 TBSP canola oil

1 tsp ground cinnamon

½ tsp coarse salt

¾ cup dried cherries

  1. Preheat oven to 350 degrees F. In a large bowl combine quinoa, pumpkin seed, almonds, and flax seed. In a small microwave-safe bowl heal honey on 100% power (high) for 20 seconds. Stir in oil, cinnamon, and salt. Pour honey mixture over quinoa mixture; toss to coat. Spread in a 15x10x1-inch baking pan.
  2. Bake, uncovered, 20 minutes or until golden, stirring twice. Stir in dried fruit. Cool for 15 minutes in the pan. Spread out on foil. Cool completely, breaking up any large pieces. Transfer to an airtight container to store. Store up to two weeks in the refrigerator.


Nutrition Facts: Serving size: ¼ cup. Makes 13 servings. 191 calories. 11 g fat. 22g carbs. 6g protein.


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