Quinoa, Apricot, and Nut Clusters

• 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

1. Preheat oven to 350F.
2. Bring the water to a boil in a small saucepan.
3. Add quinoa; return to a boil.
4. Stir once; cover, and reduce heat to a simmer.
5. Cook until quinoa is slightly underdone (it will finish cooking in the oven) and has absorbed most of the liquid, about 12 minutes.
6. Using a slotted spoon, transfer quinoa to a rimmed baking sheet.
7. Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes.
8. Transfer to a large bowl, and let cool.
9. Spread oats evenly on the baking sheet; bake, stirring occasionally, until lightly browned, about 15 minutes.
10. Add oats to bowl with quinoa.
11. Spread seeds on baking sheet; bake, stirring occasionally, until lightly toasted, about 7 minutes.
12. Add to quinoa mixture; let cool.
13. Reduce oven temperature to 300F.
14. Toss nuts, apricots, sugar, and salt with quinoa mixture.
15. Mix honey, oil, and vanilla into eggs; stir into quinoa mixture.
16. Line an unrimmed baking sheet with parchment paper; lightly coat with cooking spray.
17. Place 1/4 cup mixture onto sheet for each cluster, spacing them 3 inches apart.
18. Flatten to 1/4 inch thick.
19. Bake, rotating sheet halfway through, until crisp, about 25 minutes.
20. Let cool completely on a wire rack.
21. Store loosely covered with aluminum foil, for up to 2 days, at room temperature.
22. Per Serving (2 clusters)
23. Calories: 329
24. Saturated Fat: 3.4g
25. Unsaturated Fat: 7.2g
26. Cholesterol: 42.3mg
27. Carbohydrates: 49g
28. Protein: 10g
29. Sodium: 139mg
30. Fiber: 5g

water, white quinoa, oldfashioned, sunflower seeds, pistachios, dried apricots, sugar, coarse salt, honey, neutraltasting oil, vanilla, eggs, vegetable oil cooking spray

Taken from www.epicurious.com/recipes/food/views/quinoa-apricot-and-nut-clusters-394210 (may not work)