I hope we have gotten past quinoa’s trendy phase and can settle down and fully accept it for how great it really is—stellar nutritional virtues and all. Judging from most market shelves, quinoa has definitely secured a presence and has moved from novelty to staple status.
We know quinoa is incredibly versatile; its slight nuttiness blends well with just about anything. I’ve gotten in the habit of cooking up a batch and incorporating it in meals during the week. It works in a salad, maybe a grain bowl, part of a dinner, and even for breakfast.
Another personal motive is to hold back enough for my precious Quinoa Bars, an old favorite. I’m always glad to have them in the fridge. There will be times in the course of a week that I’ll be in a wild rush, and know I can reach in and grab one without missing a beat.
The moisture from the pre-cooked quinoa seems to keep these bars moist but not soggy—they hold very well without drying out after a few days, and the slight nuttiness blends well with the oat flakes and dried fruits. This last time, I went for a combo of dates and dried cranberries then topped them with bits of sliced candied oranges stashed away from a Trader Joe’s offering.
There’s still a lot of discussion about rinsing quinoa to remove a natural bitter coating from the seeds. I buy mine in bulk and have no idea whether this has been done. I usually forget to rinse, but as or yet have not noticed any pervasive off taste.
So here is the latest “new and improved” version of Quinoa Fruit Bars. They are even easier to make and enjoy!
Quinoa Fruit Bars
- 2/3 cup all-purpose flour, or half whole wheat or other flour
- 1/2 tsp baking soda
- 1/2 tsp each allspice and dried ginger
- 1/4 tsp salt
- 1 cup quick oats flakes
- 1 large egg
- 1/3 cup yogurt
- 1/2 cup agave or honey
- 1 tsp vanilla extract
- 1 cup cooked white quinoa
- 3/4 cup dried fruit: chopped dates, dried cranberries, raisins, apricots or candied ginger
Garnish: 1 Tbsp Demerara or other coarse sugar or candied fruit garnish
- Preheat oven to 350°F. Line 8”x8″ pan with non-stick foil or spray with non-stick oil.
- In medium bowl whisk together flour, baking soda, spices and salt. Mix in the oats. Add the dried fruit.
- In a large bowl, whisk the egg, then stir in yogurt, agave, vanilla, and cooked quinoa.
- With spatula, fold the dry ingredients into the wet just to incorporate. Spread evenly into pan and sprinkle Demerara sugar over the top.
- Bake 30-35 minutes, until it begins to pull away from the sides of the pan and the top begins to brown. Cool on rack and slice. Yield: 16-18 bars