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Honey-Soaked Quinoa Salad with Cherries and Cashews

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 10 mins
  • Stand: 10 mins

Honey-Soaked Quinoa Salad with Cherries and Cashews

Directions

  1. 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.
  2. 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.
  3. 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.)

From the Test Kitchen

*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.

Couscous Variation

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.

Nutrition Facts (Honey-Soaked Quinoa Salad with Cherries and Cashews)

  • Per serving:
  • 372 kcal cal.,
  • 17 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 0 mg chol.,
  • 230 mg sodium,
  • 52 g carb.,
  • 5 g fiber,
  • 24 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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