Toasted Quinoa Mango-Ginger Bliss |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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QUinoa ginger mango heaven modified from nut cluster recipe on Ingredients:
1 1/2 cups water |
3/4 cup quinoa, rinsed |
1 1/2 cups old fashioned oats |
1/2 cup sunflower seeds |
1/2 cup pistachios, chopped |
3/4 cup dried mango, chopped |
1/2 cup crystallized ginger, chopped |
1/4 cup raw organic sugar |
1/2 teaspoon sea salt |
1/2 teaspoon dried ginger powder |
1/4 cup maple syrup |
1 tablespoon canola oil |
1 1/2 teaspoons vanilla |
3 egg whites, beaten |
vegetable cooking spray |
Directions:
1. 1. Preheat oven to 350 degrees. Bring quinoa and water to a boil. Cover and reduce to a simmer. Cook for 12 minutes and drain. Quinoa will be slightly under cooked but will continue to cook in the oven.
2. 2. Place quinoa on a rimmed baking sheet. Bake for 20 minutes, stirring occasionally. Add oats and cook for 15 more minutes. Reduce oven to 300 degrees.
3. 3. Combine quinoa mixture, nuts, mango, ginger, sugar and salt. In a separate bowl combine maple syrup, oil, vanilla and eggs. Combine with quinoa mixture.
4. 4. Line a baking sheet with parchment paper and coat with cooking spray. Make clusters by placing 1/4 cup of mixture on baking shed and flattening to 1/4 inch inch. Bake for 25 minutes, rotating cookie sheet half way through. Allow to cool on wire rack. Store in air tight container.
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