Quinoa, Apricot, and Nut Clusters

By á-27074

Ingredients

• 3/4 cup quinoa
• 11/2 cups rolled oats
• 1/2 cup sunflower seeds (shelled raw)
• 1/2 cup raw pistachios (shelled, chopped)
• 1 cup dried apricots (thinly sliced)
• 1/4 cup sugar
• 1/2 tsp coarse salt
• 1/4 cup honey
• 2 tbsps vegetable oil
• 11/2 tsps pure vanilla extract
• 2 large eggs (1 large egg white lightly beaten)

Preparation

Step 1

STEP 1
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.

STEP 2
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.

STEP 3
Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.

STEP 4
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. Store, loosely covered with foil, up to 2 days.