happy fourth of july weekend! i hope that everyone has a great long weekend and that you take time to celebrate with friends + family + good drink + good food. i'm somewhat back on a sweets binge and made up my first batch of cranberry + pistachio quinoa crisps last weekend - they turned out pretty tasty. i made so many that i've got a bunch stored in the freezer. considering what they are - they are really good when eaten cold.
no matter how you pronounce it (i go with KEEN-wah some others pronounce it KIN-oh-ah) - quinoa is ultra healthy. it contains two times more protein than rice and also boasts all 9 essential amino acids - making it a 'complete protein'. quinoa is actually a seed to a plant related to spinach, it isnt actually a grain.
try out these power packed sweet crisps - they'd be perfect to serve up at any 4th celebration (or anywhere else at anytime for that matter).
cranberry + pistachio quinoa crisps
- 1.5 c white quinoa
- 1/2 c shelled pistachios
- 1/2 c dried cranberries
- 1/4 c honey
- 1/4 c unrefined sugar
- 2 tbsp canola oil
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 2 lrg eggs + 1 lrg egg white - whisked together
- cooking spray
preheat oven to 350. rinse quinoa well. on stove top bring 3 cups of water to a boil in a saucepan. add rinsed quinoa, stir, then cover. reduce to simmer and cook until most of the water is absorbed around 12-13 minutes. the quinoa will not be cooked thoroughly. remove from stove top.
pour quinoa out onto a baking sheet and spread evenly - place in oven and fluff with a fork every few minutes for around 30-35 minutes, or until quinoa has become golden in color. remove from oven and pour quinoa into a bowl - let cool. reduce oven temp to 275.
once quinoa is cooled stir sugar, salt, pistachios and dried cranberries into the bowl with it. in a separate bowl whisk together, honey, vanilla, canola oil and egg mixture - then pour over the quinoa mixture and stir combine.
line a large baking sheet with parchment paper and lightly coat with cooking spray. spoon 1/4 cup portions onto the baking sheet - leaving at least 3 inches between each 'crisp'. pat down each crisp so that they are not more than 1/4 inch in thickness. place into oven and bake 25 minutes, rotating half way through.