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Honey-Soaked Quinoa Salad with Cherries & Cashews

Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.

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

Honey-Soaked Quinoa Salad with Cherries & Cashews

Ingredients

Honey Vinaigrette (Makes 1 cup)

Quinoa Salad

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.

From the Test Kitchen

Couscous Variation

Substitute 1-1/4 cups water and 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 fruit.

Israeli Couscous Variation

In place of the quinoa, cook 2/3 cup Israeli (large pearl) couscous according to package directions.

Nutrition Facts (Honey-Soaked Quinoa Salad with Cherries & 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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