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Honey-Soaked Quinoa Salad with Cherries and Cashews

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

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 372,
  • Fat, total (g) 17,
  • chol. (mg) 0,
  • sat. fat (g) 3,
  • carb. (g) 52,
  • Monounsaturated 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,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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