These Quinoa Nut Clusters are a delightful and nutritious snack, combining the crunch of quinoa with the richness of almonds and walnuts. Sweetened with honey and flavored with vanilla and cinnamon, these clusters make a perfect on-the-go snack or a topping for salads or smoothies.
Quinoa Nut Clusters
Rated 3.9 stars by 28 users
Category
snacks
activity fuel
Servings
20-25 clusters
Prep Time
10 minutes
Cook Time
20-25 minutes
Level
level 1
These Quinoa Nut Clusters are a delightful and nutritious snack, combining the crunch of quinoa with the richness of almonds and walnuts. Sweetened with honey and flavored with vanilla and cinnamon, these clusters make a perfect on-the-go snack or a topping for salads or smoothies.
Ingredients
-
1 cup cooked quinoa (approximately ½ cup dry quinoa, cooked, cooled, and drained)
- 1/2 cup almonds, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1/4 cup honey (raw & unfiltered)
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pink Himalayan salt
Directions
- Heat a large dry skillet over medium heat.
- Add the cooked quinoa in a thin layer and stir frequently for 5–7 minutes, until dry, lightly golden, and starting to pop.
- Transfer the quinoa to a large mixing bowl to cool slightly.
In the same skillet, toast the chopped almonds and walnuts for 3–4 minutes, stirring often until fragrant. (Optional, but recommended!)
- Add the toasted nuts to the bowl with the quinoa, along with the chia and hemp seeds.
- In a small bowl, whisk together the honey, melted coconut oil, vanilla extract, cinnamon, and salt.
- Pour the wet mixture over the quinoa and nuts and stir until everything is evenly coated.
- Return the mixture to the skillet and cook over medium-low heat for 5–7 minutes, stirring constantly, until sticky and slightly caramelized.
- Spread the mixture on a parchment-lined plate or baking sheet.
- Let it cool completely for about 10 minutes; it will firm up and form crunchy clusters.
- Store in an airtight container at room temperature for up to one week.
Recipe Note
For more of a "popped" flavor/texture:
Use 1 cup of raw quinoa. Heat a dry skillet over medium-high heat. Add the rinsed and drained quinoa. Stir continuously for 5–7 minutes until the quinoa begins to pop and smells toasty. Alternatively, you may bake the quinoa on a parchment-lined sheet for 10 minutes. Let the quinoa cool completely before mixing it with the other ingredients.
14 comments
These are delicious! I enjoyed a small bowl of them with some almond milk. Will also make a great snack!
At the end I reduced the temp to 275 and added about 30 minutes. After 10 minutes of cooling lift the parchment by one edge. If the ingredients retain the curled shape then it’s done
These are very good, they just need something to help bond together more. maybe more honey? and maybe bake longer.
Any idea what a serving size would be? They are so good!
I cut mine into bars and bake a little longer.