Quinoa, Apricot and Nut Clusters
1½ cups water
¾ cup white quinoa, rinsed and drained
1½ cups old-fashioned rolled oats (not instant)
½ cup raw shelled sunflower seeds
½ cup raw shelled pistachios, coarsely chopped
1 cup unsulfured, dried apricots, thinly sliced
¼ cup sugar
½ teaspoon coarse salt
¼ cup honey
2 tablespoons canola or safflower oil
1½ teaspoons vanilla
2 large eggs, plus 1 egg white, lightly beaten
Vegetable oil cooking spray
1. Preheat oven to 350 degrees. 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 and has absorbed most of the liquid, 12 minutes. Using a slotted spoon, transfer quinoa to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden, 30-35 minutes. Transfer to large bowl; let cool.
2. Spread oats evenly on a baking sheet; bake, stirring occasionally, until lightly browned, 15 minutes. Add oats to quinoa. Spread seeds on baking sheet and bake, stirring occasionally, until lightly toasted, 7 minutes. Add to quinoa; let cool. Reduce oven temperature to 300 degrees.
3. Toss nuts, apricots, sugar and salt with quinoa mixture. Mix honey, oil and vanilla into eggs; stir into quinoa mixture.
4.Line a rimless baking sheet with parchment paper; lightly coat with cooking spray. For each cluster, place ¼ cup mixture onto sheet, spacing 3 inches apart. Flatten to ¼-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 up to 2 days.
-- "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, 384 pp., $24.99)
Per 2-cluster serving: 329 calories, 10.6 g fat (3.4 g saturated), 42 mg cholesterol, 49 g carbohydrates, 10 g protein, 5 g fiber, 139 mg sodium.