YIELDS:Â Â Â Â Â Â Â Â Â Â Â Â Â Â TOTAL TIME:Â Â Â Â Â Â Â Â Â Â Â CAL/SERV:Â
1-4 serving(s)         45 mins          322
Ingredients
- 1/2Â c.
old-fashioned oats
- 1/2Â c.
sliced raw almonds
- 1/2Â c.
tricolor quinoa
- 1/4Â c.
unsalted raw pepitas
- 1/4Â c.
toasted sesame seeds
- 2Â tbsp.
pure maple syrup
- 1
large egg white
-
Pinch cayenne pepper
- 3Â tbsp.
olive oil, divided
-
Kosher salt and pepper
- 1Â tbsp.
rice vinegar
- 1/2Â tsp.
honey
- 9Â oz.
oz arugula, thick stems discarded (8 cups)
- 3
Persian cucumbers, sliced 1/8-in. thick
- 3
scallions, thinly sliced
- 1
Granny Smith apple
(8 oz), cored, quartered, and sliced crosswise 1/8-in. thick
- 1
avocado, sliced
Directions
-
- STEP 1 Heat oven to 325°F. Line rimmed baking sheet with parchment paper or nonstick baking mat.
- STEPÂ 2 In large bowl, combine oats, almonds, quinoa, pepitas, and sesame seeds. In small bowl, whisk together maple syrup, egg white, cayenne, 2 Tbsp oil, and 3/4 tsp salt; drizzle over oat mixture and toss to coat evenly. Spread on prepared baking sheet and bake, stirring twice, until golden brown, 25 to 30 min. Let cool completely.
- STEPÂ 3 Meanwhile, in another large bowl, whisk vinegar, honey, 1/4 tsp salt, 1/8 tsp pepper, and remaining 1 Tbsp oil. Toss with arugula, cucumbers, scallions, and apple. Gently fold in avocado. Divide among plates; sprinkle each with 3 Tbsp granola (there will be leftover granola).
Per serving: About 322 cal, 21 g fat (2.5 g sat), 0 mg chol, 306 mg sodium, 28 g carb, 8 g fiber, 10 g sugar (3 g added sugar), 9 g pro
