Instructions

1. Bring 2 cups of water to a boil in a saucepan, then add the quinoa. Reduce the heat and allow to simmer until tender and most of the liquid has been absorbed (15-20 minutes).
2. Process dates and walnuts together in processor or high-speed blender. You don’t want to create a paste but you do want to have very small chunks.
3. Mix all ingredients together in a large mixing bowl (drain quinoa if needed before adding).
4. You should find that the mixture sticks together pretty easily. To create small granola pieces, roll a handful into a ball and then break it into smaller pieces as you put it on the baking sheet.
5. Bake for 2.5-3 hours on 170°F/75°C or use a dehydrator. You can alternatively cook it for 1 hour on 300°F/150°C if pressed for time, but slow-baking it will preserve the nutrients most effectively. Keep in mind that baking times will depend on specific ovens, so testing the texture every 15 minutes is a good idea.
6. Store in a glass jar in the fridge. Optional: add cacao nibs or chocolate/carob chips.