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Quinoa, Apricot, and Nut Clusters
Credit:
Carl Carter
Recipe Summary
Yield: Makes 20
Ingredients
Ingredient Checklist
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
Cook's Notes
Store, loosely covered with foil, up to 2 days.
Gallery
Quinoa, Apricot, and Nut Clusters
Credit:
Carl Carter
Recipe Summary
Yield: Makes 20
Gallery
Quinoa, Apricot, and Nut Clusters
Credit:
Carl Carter
Quinoa, Apricot, and Nut Clusters
Credit:
Carl Carter
Quinoa, Apricot, and Nut Clusters
Recipe Summary
Yield: Makes 20
Recipe Summary
Yield: Makes 20
Yield: Makes 20
Makes 20
Ingredients
Ingredients
- 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
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.
Cook's Notes
Store, loosely covered with foil, up to 2 days.
Cook’s Notes
Store, loosely covered with foil, up to 2 days.
Reviews (9)
Add Rating & Review
212 Ratings
5 star values:
34
4 star values:
40
3 star values:
84
2 star values:
41
1 star values:
13
Reviews (9)
Add Rating & Review
212 Ratings
5 star values:
34
4 star values:
40
3 star values:
84
2 star values:
41
1 star values:
13
Add Rating & Review
212 Ratings
5 star values:
34
4 star values:
40
3 star values:
84
2 star values:
41
1 star values:
13
212 Ratings
5 star values:
34
4 star values:
40
3 star values:
84
2 star values:
41
1 star values:
13
212 Ratings
5 star values:
34
4 star values:
40
3 star values:
84
2 star values:
41
1 star values:
13
- 5 star values:
- 34
- 4 star values:
- 40
- 3 star values:
- 84
- 2 star values:
- 41
- 1 star values:
- 13
Martha Stewart Member
Rating: Unrated
08/27/2013
Delicious! I made them vegan: 3 "flax egg" substitutes (1 tbsp flaxmeal & 3 tbsp water each) and agave syrup. I left the sugar out completely & used coconut oil. I, too, reduced the baking time to 20 minutes (didn't spray the parchment paper). They held together beautifully - crispy outside and tender inside. I can't wait to see how they freeze - and maybe I'll stir a little peanut butter into the next batch.
Martha Stewart Member
Rating: Unrated
12/16/2012
These turned out great. They formed properly and aren't too sweet. Just be prepared to have at least 2 hours available to make them and clean up.
I reduced the baking time to 18 minutes to avoid burning.
Martha Stewart Member
Rating: Unrated
07/28/2012
4 WW P+
Martha Stewart Member
Rating: Unrated
04/24/2012
Can we get calories and fat, carb, & fiber count?
Martha Stewart Member
Rating: Unrated
03/29/2012
Though I haven't made this yet, I would use coconut sugar in place of regular sugar. It has a better glycemic index. Can hardly wait to make this ; )
Martha Stewart Member
Rating: Unrated
10/24/2011
I meant to say pumpkin seeds
Martha Stewart Member
Rating: Unrated
10/24/2011
I made these and loved them. I added dried cranberries & sunflower seeds. I had no problem with them staying together. Be careful not to smash them to thin. You do have to let them cool a bit before removing them from the cookie sheet.
Martha Stewart Member
Rating: 4 stars
06/24/2011
These are great. I made them exactly as written and had not problems with them staying together. Some of the edges fell off but I put those in a container to sprinkle on my yogurt like granola. I am not a big fan of apricots, so next time I will use craisins or raisins. This is a very versatile recipe, so you can definitely change up or add different nuts and seeds and fruits to taste.
Martha Stewart Member
Rating: Unrated
06/11/2011
These are very good. I had a problem getting mine to stay together. Any suggestions to solve that would be appreciated. Joan
Martha Stewart Member
Rating: Unrated
08/27/2013
Delicious! I made them vegan: 3 "flax egg" substitutes (1 tbsp flaxmeal & 3 tbsp water each) and agave syrup. I left the sugar out completely & used coconut oil. I, too, reduced the baking time to 20 minutes (didn't spray the parchment paper). They held together beautifully - crispy outside and tender inside. I can't wait to see how they freeze - and maybe I'll stir a little peanut butter into the next batch.
Rating: Unrated
Rating: Unrated
12/16/2012
These turned out great. They formed properly and aren't too sweet. Just be prepared to have at least 2 hours available to make them and clean up.
I reduced the baking time to 18 minutes to avoid burning.
Rating: Unrated
07/28/2012
4 WW P+
Rating: Unrated
04/24/2012
Can we get calories and fat, carb, & fiber count?
Rating: Unrated
03/29/2012
Though I haven't made this yet, I would use coconut sugar in place of regular sugar. It has a better glycemic index. Can hardly wait to make this ; )
Rating: Unrated
10/24/2011
I meant to say pumpkin seeds
I made these and loved them. I added dried cranberries & sunflower seeds. I had no problem with them staying together. Be careful not to smash them to thin. You do have to let them cool a bit before removing them from the cookie sheet.
Rating: 4 stars
06/24/2011
These are great. I made them exactly as written and had not problems with them staying together. Some of the edges fell off but I put those in a container to sprinkle on my yogurt like granola. I am not a big fan of apricots, so next time I will use craisins or raisins. This is a very versatile recipe, so you can definitely change up or add different nuts and seeds and fruits to taste.
Rating: 4 stars
Rating: Unrated
06/11/2011
These are very good. I had a problem getting mine to stay together. Any suggestions to solve that would be appreciated. Joan
All Reviews for Quinoa, Apricot, and Nut Clusters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quinoa, Apricot, and Nut Clusters
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
