Honey-Soaked Quinoa Salad with Cherries & Cashews

By jeaninemg

Ingredients

• Honey Vinaigrette (Makes 1 cup)
• 2 tablespoons grated fresh ginger
• 1/4 cup honey
• 2 tablespoons white wine vinegar
• 2 tablespoons freshly squeezed lime juice
• 1 small clove garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt and freshly ground black pepper
• Quinoa Salad
• 1 cup water
• 2/3 cup uncooked quinoa
• 1/4 teaspoon salt
• 1/2 cup whole cashews, coarsely chopped
• 1/2 cup dried apricots, sliced in thin slivers
• 1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
• 1/4 cup thinly sliced red onion
• 1 small head butter lettuce, torn (4 cups)

Details

Servings 6
Preparation time 30mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
For Honey Vinaigrette, in a small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and pepper. Set aside.

2.
For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.

3.
Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.