Crunchy, Crispy, Quinoa Granola

• 1 cup dry quinoa, rinsed well
• 1 tsp cinnamon
• 1 2/3 cups water
• 2 tsp vanilla
• 1 tsp maple syrup
• 1/2 cup oats
• 1/3 cup puffed millet
• 1/4 cup almond butter
• 1/4 cup ground flax, in 1/2 cup water, let sit for 5 minutes
• 1/4 cup chia seeds
• 2 tbsp shelled hemp
• 1/4 tsp sea salt
• 1/4 cup agave nectar
• 1/4 cup almonds
• 1/4 cup walnuts

Preheat oven to 325 degrees. In a medium sized saucepan bring the quinoa, cinnamon, maple syrup, vanilla and water to a boil. Once it comes to a boil, lower the heat to to a simmer and let cook for about 15 minutes until the liquid is absorbed. Let quinoa totally cool before continuing with the rest of the recipe. In a large mixing bowl add oats, millet, cooled quinoa, chia seeds, hemp and sea salt. Mix together. Add in the wet ingredients, almond butter, agave nectar, and flax mixture. Mix until combined.

Place a piece of wax paper on a baking sheet. Spread quinoa mixture over baking sheet. Bake for 1 hour, mixing around every 15 minutes. If sections start to brown toward the end, remove them and let the rest bake. You can also lower the oven to 300 degrees if you need to. When there is 15 minutes left, sprinkle the almonds and walnuts over the quinoa mixture to bake.* Let cool before eating.