Ingredients for 24 portions:
• 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
Steep chillies in boiled water for approx. 20 minutes. De-stem and remove seeds.
Bring cranberry juice to a simmer; add cinnamon sticks, orange zest, and chillies. Continue to simmer for 5 minutes.
Pour mixture over cranberries, allow to cool, cover and marinate overnight.
Credit: The Cranberry Marketing Committee and Anetta Simpson of The Wanderlust Kitchen
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 plan yogurt.
Once finished, cut quinoa into individual bars and serve with cranberry yogurt.