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 walnuts
1 1/4 cups roughly chopped raw pumpkin seeds
3/4 cup roughly chopped dried figs (stems discarded)
3/4 cups roughly chopped pitted prunes

1/2 cup extra virgin Olive Oil 1/2 cup good-quality maple syrup 3 cup s quinoa flakes 1 1/4 cups roughly chopped walnuts 1 1/4 cups roughly chopped raw pumpkin seeds 3/4 cup roughly chopped dried figs (stems discarded) 3/4 cup s roughly chopped pitted prunes

1. preheat oven to 400

2. whisk together the olive oil and maple syrup in a large mixing bowl and add quinoa flakes, stirring to combine thoroughly

3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt

4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes

5. Let the Quinoa Mixture cool completely before mixing the remaining ingredients.

6. store in a glass jar for up to 2 weeks