Puffed Quinoa Crumble with Macadamia and Candied Ginger
yields: 4 -6 servings
Maple sweetened puffed quinoa crumble studded with roasted macadamia nuts and candied ginger adds a spicy sweet tropical twist to your favorite tart & sweet yogurt bowl with blood orange supremes. Toss is over ice cream, pudding, or eat it by the handful as an addicting quick snack!
Ingredients
- 1 cup puffed quinoa cereal, Available in bulk at some groceries, the cereal aisle, or online
- ¼ cup chopped candied ginger, into ⅛-1/4 inch cubes
- ½ cup macadamia nuts, if roasted, skip the roasting step below
- ¼ cup pure maple syrup
- 2 tablespoons dark brown sugar
- 1 pinch baking soda
- 1 pinch kosher salt
Optional, for serving:
- yogurt
- Blood orange supremes
INSTRUCTIONS
- Preheat oven to 375°F.
- Place the puffed quinoa and candied ginger in a medium bowl and set aside.
- On a baking sheet, roast whole macadamia nuts until golden and fragrant, about 8-10 minutes. Coarsely chop.
- Add the macadamia nuts to the bowl with the quinoa and ginger. Toss and keep nearby.
- Line a large baking sheet with parchment paper or a silpat mat. Keep nearby.
- In a small saucepan, bring maple and brown sugar to boil over medium heat, stirring occasionally. Continue cooking, stirring, for 2-3 minutes until it foams up, gets dark and smells fragrant, but does not burn.
- Add the baking soda and salt and pour into the puffed quinoa bowl, tossing quickly to thoroughly coat the cereal. Spread the mixture onto the prepared baking sheet to cool completely. It should get crispy once it cools, but if it's not crispy enough for your taste, pop it in the oven at 375 for 5-10 minutes and let cool again!
- Serve over a bowl of yoghurt with blood orange supremes.
