Ingredients: |
Ingredients: 1 1/2 c. water 3/4 c. white quinoa, rinsed and drained 1 1/2 c. old-fashioned rolled oats (not instant) 1/2 c. raw shelled sunflower seeds 1/2 c. raw shelled pistachios, coarsely chopped 1 c. dried apricots, preferably unsulfured, thinly sliced 1/4 c. sugar 1/2 tsp. coarse salt 1/4 c. honey 2 Tbsp. neutral-tasting oil, such as canola or safflower 1 1/2 tsp. pure vanilla extract 2 large eggs plus 1 large egg white, lightly beaten Vegetable oil cooking spray
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Directions: |
Directions:Preheat oven to 350º Bring the water to a boil in a small saucepan Add quinoa; return to a boil Stir once; cover, and reduce heat to a simmer Cook until quinoa is slightly underdone (it will finish cooking in the oven) and has absorbed most of the liquid, about 12 minutes Using a slotted spoon, transfer quinoa to a rimmed baking sheet Bake, fluffing with a fork occasionally, until pale golden, 30 - 35 minutes Transfer to a large bowl, and let cool Spread oats evenly on the baking sheet; bake, stirring occasionally, until lightly browned, about 15 minutes Add oats to bowl with quinoa Spread seeds on baking sheet; bake, stirring occasionally, until lightly toasted, about 7 minutes Add to quinoa mixture; let cool Reduce oven temperature to 300º Toss nuts, apricots, sugar and salt with quinoa mixture Mix honey, oil and vanilla into eggs; stir into quinoa mixture Line an unrimmed baking sheet with parchment paper; lightly coat with cooking spray Place 1/4 cup mixture onto sheet for each cluster, spacing them 3 inches apart Flatten to 1/4 inch thick Bake rotating sheet halfway through, until crisp, about 25 minutes Let cool completely on a wire rack Store loosely covered with aluminum foil, for up to 2 days, at room temperature |