Best Quinoa Apricot And Nut Clusters Recipes

Quinoa, Apricot, and Nut Clusters image

Provided by Martha Stewart

Yield Makes 20

Number Of Ingredients 12

3/4 cup white quinoa
1 1/2 cups old-fashioned rolled oats
1/2 cup shelled raw sunflower seeds
1/2 cup shelled raw pistachios, chopped
1 cup dried apricots, 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 white, lightly beaten
Vegetable-oil cooking spray

Steps:

Preheat oven to 350 degrees. Rinse quinoa thoroughly in a fine sieve; drain. 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.
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.
Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.
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. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 329 g, Cholesterol 43 g, Fat 11 g, Fiber 5 g, Protein 10 g, Sodium 139 g

Quinoa, Apricot, and Nut Clusters image

Yield makes 20

Number Of Ingredients 13

1 1/2 cups water
3/4 cup white quinoa, rinsed and drained
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup raw shelled sunflower seeds
1/2 cup raw shelled pistachios, coarsely chopped
1 cup dried apricots, preferably unsulfured, thinly sliced
1/4 cup sugar
1/2 teaspoon coarse salt
1/4 cup honey
2 tablespoons neutral-tasting oil, such as canola or safflower
1 1/2 teaspoons pure vanilla extract
2 large eggs plus 1 large egg white, lightly beaten
Vegetable oil cooking spray

Steps:

Preheat oven to 350°F. 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 to 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 300°F.
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.
Nutrition Information
Per Serving (2 clusters)
Calories: 329
Saturated Fat: 3.4g
Unsaturated Fat: 7.2g
Cholesterol: 42.3mg
Carbohydrates: 49g
Protein: 10g
Sodium: 139mg
Fiber: 5g