Quinoa, Apricot, and Nut Clusters |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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Shira Bocar shares recipes for nutritious but satisfying snacks. From Martha Stewart Living, October 2004 and Ingredients:
3/4 cup white quinoa |
1 1/2 cups old fashioned oats |
1/2 cup shelled raw sunflower seeds |
1/2 cup shelled raw pistachios, chopped |
1 cup dried apricot, thinly sliced |
1/4 cup sugar |
1/2 teaspoon coarse salt |
1/4 cup honey |
2 tablespoons vegetable oil |
1 1/2 teaspoons pure vanilla extract |
2 large eggs plus 1 large egg whites, lightly beaten |
vegetable-oil cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. Rinse quinoa thoroughly in a fine sieve; drain.
3. Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 12 minutes; transfer to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl.
4. Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 degrees.
5. Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.
6. Line a 12-by-17-inch baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster; space 3 inches apart. Flatten to 1/4 inch thick.
7. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days.
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