Quinoa, Apricot, and Nut Clusters

Name: Quinoa, Apricot, and Nut Clusters
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 20 clusters
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

Submitted by kitty.rock

"Shira Bocar shares recipes for nutritious but satisfying snacks. From Martha Stewart Living, October 2004 and wholeliving.com"

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Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 20 clusters

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

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.