Ingredients
1/2 cup extra virgin olive oil
1/2 cup good-quality maple syrup
3 cups quinoa flakes
Coarse sea salt
1 1/4 cups roughly chopped raw walnuts
1 1/4 cups roughly chopped raw pumpkin seeds
3/4 cup roughly chopped dried figs (stems discarded)
3/4 cup roughly chopped pitted prunes
Preparation
Preheat the oven to 400 F. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.
