This recipe is a make-over for quinoa, transforming the unglamorous side dish into a sweet and hearty dessert bar that doubles as a to-go breakfast or quick energy snack. For those of you who have never tried or heard of quinoa, you are in for a treat. For those of you who have only use quinoa as a side dish for your dinner, you are also in for a treat. This nutritious grain is much more versatile than I originally thought.
Up until this point, I had only used quinoa, an ancient grain from the Andean highlands of South America revered by the Incas, as a quick grain option. It’s very easy to cook and has a rich, nutty flavor. It is one of my favorites. Then I rented from my local library The South American Table cookbook by Maria Baez Kijac. This book is a collection of 450 recipes from South America, a culinary jewel often overlooked by cooks in the US who are generally more familiar with Mexican recipes.
I wanted to use quinoa in a different way other than relegating it to the side lines and figured that Peruvian or Bolivian cooking would guide and inspire. After all, Peru and Bolivia were the geographic centers of the Incan empire where quinoa was the “mother of grain.” I adapted this recipe slightly from a Quinoa Bars recipe in The South American Table by adjusting the spices moderately and taking out the anise seeds, since I don’t like licorice flavor.
Quinoa Fruit Bars uses quinoa like flour, making a “cake” that holds and binds the dried fruit and nuts. Orange juice and spices like cinnamon, cloves, and nutmeg add an autumn holiday flavor. These bars are moist and versatile. Since quinoa has no gluten, these bars are an excellent gluten-free baked good option, just use rice flour instead of all purpose). Make variations of these bars by substituting other dried fruit or nuts. Cut up the leftovers into ready-to-go bars for a quick breakfast or snack. Store at room temperature in covered Tupperware containers for 3-4 days.
Quinoa Fruit Bars
adapted from The South American Table
makes 24 bars
2. Toast 1/2 cup of chopped walnuts (or other nuts) in a small saute pan over medium heat, about 4 minutes.
3. In a medium sauce pan, over medium-high heat, add
2 cups water and
1 cup rinsed quinoa (See How to: Cook Quinoa for preparation instructions)
Cover the pot and cook 12-15 minutes until all the water has been absorbed. The quinoa will be light and fluffy.
4. In a large mixing bowl, combine the following:
1 cup firmly packed brown sugar
1 cup all purpose flour (for gluten-free use rice flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 -2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup chopped dates (or dried apricots, cherries, etc.)
plus your toasted nuts and plumped raisins.
Mix these ingredients together.
5. Add the quinoa to the dry ingredints. Mix to combine.
6. To the dry ingredients mix in the following:
1/2 cup (1 stick) melted butter
3 large eggs, lightly beaten
1/2 cup fresh orange juice, and
2 teaspoons pure vanilla extract
Bake at 350 degrees for 35-40 minutes until a toothpick inserted into the center comes out clean. Buen Provecho!