Quinoa Apricot And Nut Clusters Recipes

QUINOA, APRICOT, AND NUT CLUSTERS

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.

QUINOA

Steps:

• Quinoa seeds contain twice the protein of rice, though it's not the quantity but the quality of the protein that stands out. With all nine essential amino acids (nutritional building blocks that help form proteins and muscle), quinoa is considered a complete protein. The tiny seeds also contain vitamin B2 (riboflavin) and magnesium, two nutrients that may help reduce the frequency of migraines. Magnesium may also help prevent hypertension (high blood pressure) and osteoporosis, while riboflavin may ward off cataracts. Quinoa contains vitamins B6 and E, as well as high levels of immunity-boosting iron and zinc. It's also a good source of dietary fiber, packing 5.2 grams per one cup serving. Since it's technically not a grain, quinoa has no gluten, making it tolerable in most cases for those with Celiac disease or grain sensitivities.
• You'll find quinoa at most health-food stores in its whole form, and occasionally as flakes or flour. Quinoa comes in a rainbow of colors, including red, brown, pink, orange, and black. Compared with white quinoa, the red variety-the second most common type in the United States-is nuttier and contains more fiber in each serving.
• Keep quinoa in an airtight container in a cool, dry cabinet (away from sunlight) for up to two years.
• In its unprocessed state, quinoa is coated with saponin, a bitter substance. Most quinoa has been "desaponized." However, it's still a good idea to rinse it under running water in a fine-mesh strainer before cooking to remove any remaining residue. To cook, combine 1 cup grains with 1 1/2 cups water and 1/4 teaspoon salt in a saucepan over medium heat, and bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes (you will have 2 1/2 cups cooked quinoa).
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QUINOA, APRICOT, AND NUT CLUSTERS

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

QUINOA, APRICOT, AND NUT CLUSTERS

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