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Cranberry Honey Quinoa Bars

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Ingredients

Ingredients for Cranberry Honey Quinoa Bars

  • 10 ounces Quinoa
  • 9 ounces dried cranberries
  • 1 quart cranberry juice
  • 7 ounces water
  • 7 ounces clover honey
  • 1 tablespoon orange zest
  • 6 ounces rolled oats
  • 2 ounces walnuts
  • 2 ounces pepitas
  • 1 brown egg
  • 3 tablespoons ground cinnamon
  • 2 cinnamon sticks
  • 8 Ancho chiles
  • 1 quart plain yougurt
  • 2 teaspoons salt

Instructions

Directions

  • Steep chilies in boiled water for approx. 20 minutes. De-stem and remove seeds.
  • Bring cranberry juice to a simmer; add cinnamon sticks, orange zest, and chilies. Continue to simmer for 5 minutes.
  • Pour mixture over cranberries, allow to cool, cover and marinate overnight.
  • Set two ovens to 300 degrees and 325 degrees.
  • In a pot, toast quinoa until it begins to crack and pop.
  • Pour designated water over quinoa cover, and allow to steam for about 10 minutes on medium low heat.
  • Meanwhile, drain excess liquid from cranberries and divide into 7 oz. and 2 oz. portions.
  • Using 3 separate sheet pans, toast pepitas, walnuts, and rolled oats in a 300-degree oven until golden and fragrant. Salt pepitas and walnuts.
  • Once done, spread quinoa out on a sheet tray, to cool quickly.
  • In a large bowl, combine honey, egg, ground cinnamon, pepitas, 7 oz. portion of cranberries, and walnuts until homogenous.
  • Combine toasted oats with quinoa and gradually fold into the wet mixture.
  • Spread onto a silpat lined half sheet tray. Bake in a 325-degree oven for about 20
  • minutes or until golden brown.
  • Meanwhile place the 2 oz. portion of cranberries in a robot coupe and pulse for about 5 seconds.
  • Fold cranberries into plain yogurt.
  • Once finished, cut quinoa into individual bars and serve with cranberry yogurt.

Source

  • Culinary Institute of America Cook off 2014