QuinoLa

Anyone interested in breakfast ideas has probably heard of one particular option a thousand times—granola! At this point, it’s hardly surprising anymore, given the countless variations, flavors, and recipes. But kinoLa is something fresh, still gaining popularity, and it's a fantastic way to add variety and excitement to your breakfasts—and your diet in general. Moreover, it's a perfect way to incorporate quinoa into your diet if you haven't been particularly fond of this grain before. Do you agree? Then open this recipe, try it, and let me know what you think!

Cook Time

1 hour

Equipment

Nonstick Baking Sheet
Buy

Ingredients

Quinoa (dry) 100 g
Butter / Coconut oil 30 ml
Sweetener (honey/maple syrup) 30-50 ml
Pinch of salt
Cinnamon ½ tsp
Nuts or Seeds mix 80-100 g
Yogurt / Cottage cheese / Berries to serve

Instructions

First, cook the rinsed quinoa according to the instructions until tender, then let it cool slightly
Melt the butter or coconut oil and let it reach room temperature. Preheat the oven
Add the cooled, cooked quinoa, butter, sweetener, salt, and cinnamon. Mix thoroughly, then spread evenly on a parchment-lined baking sheet
Bake the quinoa in the oven at 350°F (180°C) for 20-50 minutes until it becomes crispy and golden. *STIRRING FROM TIME TIME*
Once ready, let it cool slightly, then add the chopped nut and seed mix. Stir well to combine
I recommend serving it for breakfast with yogurt, cheese, and fruit—it's now my personal favorite morning meal!

Notes

Quinoa can be cooked in advance, or if you have leftovers, simply heat them up and use them for Quinola.
I recommend cooking quinoa with coconut oil, as it makes the flavor of Quinola more delicate.
If stored in a dry place, it can stay good for about a month, making it a reliable option for breakfast.
The mix of seeds and nuts can vary based on your preference. If you have raw seeds/nuts but prefer them roasted, add them to the baking sheet 5–10 minutes before the end of the cooking time , so they toast alongside the Quinola. If you're using pre-roasted seeds/nuts, simply mix them in at the end, as indicated in the recipe.