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  • Chrissy

    Healthy snack: Quinoa, Apricot, and Nut Clusters

  • Elizabeth Grieger

    Quinoa, apricot and nut clusters - homemade granola bar

  • Raw Manda

    Breakfast Bar - Quinoa, Apricot, and Nut Clusters

  • Shoshi Kreitenberg

    Quinoa, Apricot, and Nut Clusters - Also more quinoa recipes

  • Erin Morrow

    Quinoa, Apricot and Nut clusters. A great cookie alternative! Thanks, Whole Living! 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. Store, loosely covered with foil, up to 2 days.

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