Cranberry Honey Quinoa Bars
Level
Easy
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- Ingredients
- Instructions
- 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
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
- 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
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