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Gluten Free Honey-Soaked Quinoa Salad with Grapes and Cashews

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

Ingredients

  • 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 quinoa, rinsed and drained*
  • 1/4 teaspoon salt
  • 1 cup red seedless grapes, halved, or fresh dark sweet cherries, pitted and 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 (about 4 cups)

Directions

  1. For vinaigrette, in a small bowl whisk together honey, ginger, vinegar, lime juice, garlic, 1/4 teaspoon salt, and the pepper. Gradually add oil, whisking constantly.
  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, grapes, cashews, dried apricots, and red onion. Add lettuce. Drizzle with 1/2 cup of the vinaigrette; toss to coat. Pass the remaining vinaigrette.

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.

Nutrition Facts (Gluten Free Honey-Soaked Quinoa Salad with Grapes and Cashews )

  • Per serving:
  • 372 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 0 mg chol. ,
  • 230 mg sodium ,
  • 52 g carb. ,
  • 5 g fiber ,
  • 24 g sugar ,
  • 9 g pro.

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