Quinoa, Apricot, and Nut Clusters

Photo: Carl Carter

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


  • ¾ cup white quinoa

  • 1 ½ cups old-fashioned rolled oats

  • ½ cup shelled raw sunflower seeds

  • ½ cup shelled raw pistachios, chopped

  • 1 cup dried apricots, thinly sliced

  • ¼ cup sugar

  • ½ teaspoon coarse salt

  • ¼ cup honey

  • 2 tablespoons vegetable oil

  • 1 ½ 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.

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