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 |
This recipe for Quinoa, Apricot and Nut Clusters is from