Coconut Pecan Sprouted Quinoa Clusters

  • Yields
    5 cups
  • Prep Time
    20 MIN
  • Cook Time
    20 MIN


  • 1/4 cup coconut palm sugar
  • 2 tablespoons truRoots® Organic Chia Seeds
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 cup uncooked truRoots® Organic Sprouted Quinoa
  • 1 cup coarsely chopped pecans
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup dried cranberries or other dried fruit


  1. HEAT oven to 350°F. Line baking sheet with parchment paper. Combine sugar, chia seeds, cinnamon, salt and nutmeg in large bowl.
  2. PLACE quinoa in fine mesh strainer. Rinse under cool water for 1 minute. Press with back of spoon to remove water. Add quinoa, pecans, coconut and cranberries to bowl. Mix well. Shape into a 9-inch circle on prepared baking sheet. Bake 20 to 22 minutes or until mixture feels dry and edges begin to brown.
  3. COOL completely on wire rack. Break into bite-sized pieces.