Quinoa Apricot And Nut Clusters Recipes

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QUINOA, APRICOT, AND NUT CLUSTERS



Quinoa, Apricot, and Nut Clusters image

In our version of a granola bar, clusters of white quinoa, apricots, pistachios, and sunflower seeds are a virtuous, sweet, delightfully chewy snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 20

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 329 g, Cholesterol 43 g, Fat 11 g, Fiber 5 g, Protein 10 g, Sodium 139 g

QUINOA, APRICOT, AND NUT CLUSTERS



Quinoa, Apricot, and Nut Clusters image

Categories     Nut     Bake     Apricot     Quinoa     Raw     Simmer     Boil

Yield makes 20

Number Of Ingredients 13

1 1/2 cups water
3/4 cup white quinoa, rinsed and drained
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup raw shelled sunflower seeds
1/2 cup raw shelled pistachios, coarsely chopped
1 cup dried apricots, preferably unsulfured, thinly sliced
1/4 cup sugar
1/2 teaspoon coarse salt
1/4 cup honey
2 tablespoons neutral-tasting oil, such as canola or safflower
1 1/2 teaspoons pure vanilla extract
2 large eggs plus 1 large egg white, lightly beaten
Vegetable oil cooking spray

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

QUINOA, APRICOT, AND NUT CLUSTERS



Quinoa, Apricot, and Nut Clusters image

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

Provided by kitty.rock

Categories     Low Cholesterol

Time 1h30m

Yield 20 clusters

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 137.1, Fat 5.4, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 19.9, Fiber 2.2, Sugar 9.9, Protein 3.6

FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)



Fruit and Nut Bark (Apricots, Almonds, Cranberries & Ginger) image

At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.

Provided by justcallmetoni

Categories     Candy

Time 20m

Yield 16 serving(s)

Number Of Ingredients 6

1 (11 ounce) bag semi-sweet chocolate chips (or used chopped bars)
1 (4 ounce) bar dark chocolate (or use chips, the darker the better)
1/2 cup whole almond, toasted
1/4 cup dried cranberries
1/2 cup dried apricot, cut into slivers or large bites
1/4 cup candied ginger, cut into slivers or small bites

Steps:

  • Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
  • Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
  • Let cool completely. Break into pieces and serve.

Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8

APRICOT CASHEW CLUSTERS



Apricot Cashew Clusters image

Guests will enjoy the fruity surprise they find in these scrumptious nut candies. "I make them often because they can be whipped up in no time," says Pamela Wagner. "Everyone will love the unusual combination," promises the Madison, Wisconsin cook.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 3

1 package (11-1/2 ounces) milk chocolate chips
1 cup chopped dried apricots
1 cup chopped salted cashews

Steps:

  • In a microwave or double boiler, melt the chocolate chips; stir until smooth. Stir in apricots and cashews. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Chill until set, about 15 minutes. Store in an airtight container.

Nutrition Facts : Calories 93 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 41mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

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