-
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
