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Honey-Soaked Quinoa Salad with Cherries & Cashews

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)
  • 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)
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 KitchenCouscous 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 )
  • Servings Per Recipe 4,
  • cal. (kcal) 372,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • sat. fat (g) 3,
  • carb. (g) 52,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 24,
  • pro. (g) 9,
  • vit. A (IU) 2381,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 230,
  • Potassium (mg) 696,
  • calcium (mg) 61,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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