New This Month

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.

  • Yield: Makes 20

Photography: Carl Carter

Source: Martha Stewart Living, October 2004


  • 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


  1. 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.

  2. 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.

  3. Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.

  4. 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.

Reviews Add a comment

  • HunnyBee55
    27 AUG, 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.
  • MS11627153
    16 DEC, 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.
  • liz128
    28 JUL, 2012
    4 WW P+
  • mjmjsnana
    24 APR, 2012
    Can we get calories and fat, carb, & fiber count?
  • aspenmarks
    29 MAR, 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 ; )
  • hcrossn
    24 OCT, 2011
    I meant to say pumpkin seeds
  • hcrossn
    24 OCT, 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.
  • VaBelle
    24 JUN, 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.
  • westyluv
    11 JUN, 2011
    These are very good. I had a problem getting mine to stay together. Any suggestions to solve that would be appreciated. Joan
  • singabha
    24 FEB, 2011
    This recipe was a total disaster! The clusters did not hold together. The 'roasted' quinoa was chewy and sticky. I ended up using it as quinoa granola, which was quite good with yogurt.