QUINOA, APRICOT, AND NUT CLUSTERS
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
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 SALAD WITH APRICOTS, BASIL AND PISTACHIOS
This easy-to-make salad is packed with fiber (thanks to the quinoa) and flavor-we love the combination of sweet, tangy and peppery. The soft and creamy goat cheese is the perfect topping.
Provided by Food Network Kitchen
Time 2h55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 2 cups water to a boil in a small saucepan over high heat. Stir in the quinoa. Cover, reduce the heat to low and cook until the liquid is just absorbed and the quinoa is moist and nearly tender, about 15 minutes.
- Transfer the quinoa to a large bowl and immediately stir in the oil, apricots, 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Set aside to cool slightly, about 20 minutes, stirring a couple times. Refrigerate until chilled, at least 2 hours.
- When the quinoa is cool and ready to serve, stir in the arugula, basil, lemon juice and pistachios. Add salt and pepper to taste. Sprinkle with the goat cheese and serve.
Nutrition Facts : Calories 300 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 5 milligrams, Sodium 510 milligrams, Carbohydrate 33 grams, Fiber 5 grams, Protein 10 grams, Sugar 10 grams
QUINOA, APRICOT, AND NUT CLUSTERS
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
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
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
VEGETABLE TAGINE WITH APRICOT QUINOA
Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices
Provided by Niomi Smart
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 21
Steps:
- Heat the oil in a large frying pan and fry the onion over a medium heat for 3 mins. Add the garlic and butternut squash, and cook for a further 7 mins.
- Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
- To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
- Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.
Nutrition Facts : Calories 650 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 31 grams sugar, Fiber 23 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
QUINOA APRICOT NUT CLUSTERS
Steps:
- 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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