Crunchy Quinoa Granola with Goji Berries

1. Preheat oven to 325°F.
2. Mix half of the olive oil and half of the cinnamon powder with the quinoa in a mixing bowl. Transfer to a glass baking dish.
3. Mix oats, stevia and the rest of the olive oil and cinnamon powder in a mixing bowl. Spread in an even layer on a metal baking sheet.
4. Place whole raw almonds in a second glass baking dish.
5. Place the two glass baking dishes and the metal baking sheet (with their contents) in the preheated oven. Bake for 30 minutes. Stir every 10 minutes for even color. Add the shredded coconut onto the oatmeal baking sheet, 3 minutes before the baking time is up. Remove all of the dishes from the oven.
6. Let the almonds cool enough to handle. Chop into small pieces.
7. Transfer roasted quinoa into a large mixing bowl. Add agave nectar and mix well.
8. Add all the other ingredients and mix well. Store in an airtight container at room temperature.
9. Serve with milk (non-dairy milk if desired).

Notes:
1. Use a glass baking dish because quinoa burns easily. Different ovens may heat the baking dish/sheet differently. Watch closely when baking quinoa.
2. Because quinoa is a very small grain, adding agave nectar will clump the grain together. It is optional. A small amount of honey or maple syrup also works.