1/2 cup (90 g) quinoa, rinsed and drained

1/2 cup (80 g) shelled pumpkin seeds

1/2 cup (75 g) shelled sunflower seeds

1/2 cup (65 g) unsalted cashews, crushed

1/2 cup (65 g) unsalted shelled pistachios, crushed (65 g) unsalted shelled pistachios, crushed

6 tbsp (90 ml) maple syrup

2 tbsp (30 ml) canola oil

1/4 tsp salt

With the rack in the middle position, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine all the ingredients.

Spread the mixture onto the prepared baking sheet. Bake for 20 minutes, stirring halfway through cooking. Let cool completely.

The granola will keep for about 1 month in an airtight container in a cool, dry place.

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