Honey-Soaked Quinoa Salad with Cherries and Cashews
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 cup water
- 2/3 cup uncooked quinoa, rinsed*
- 1/4 teaspoon salt
- 1 cup dark sweet cherries, pitted and halved, or red seedless grapes, halved
- 1/2 cup whole cashews, coarsely chopped
- 1/2 cup dried apricots, cut into thin slivers
- 1/4 cup thinly sliced red onion
- 1 small head butterhead (Boston or Bibb) lettuce, torn (4 cups)
Preparation time 30mins
Cooking time 40mins
Adapted from bhg.com
For honey vinaigrette, in a small bowl whisk together honey, ginger, vinegar, lime juice, garlic, 1/4 teaspoon salt, and the pepper. Drizzle in oil, whisking constantly, until well mixed. Set aside.
In a medium saucepan combine the water, quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed. Remove from heat; let stand for 10 minutes.
Fluff quinoa with a fork. In a large bowl combine quinoa, cherries, cashews, apricots, and onion; toss to mix. Add lettuce; drizzle with 1/2 cup of the honey vinaigrette. Toss again. Pass the remaining honey vinaigrette. (Store any remaining vinaigrette in the refrigerator for up to 5 days.)
*Tip: Place the quinoa in a fine-mesh strainer and hold under running water to remove any saponin, the natural coating on the grain, which may taste bitter.
Prepare as directed, except use 1 1/4 cups water and substitute 3/4 cup couscous for the quinoa. In a small saucepan bring the water and salt to boiling. Add couscous; remove from heat. Cover and let stand 5 minutes. Fluff with fork. Add to salad with the fruit.
Israeli Couscous Variation
Prepare as directed, except substitute 2/3 cup Israeli (large pearl) couscous for the quinoa. Cook the Israeli couscous according to package directions. Add to salad with the fruit.
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