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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.)

*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

372 calories; 17 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 230 mg sodium. 696 mg potassium; 52 g carbohydrates; 5 g fiber; 24 g sugar; 9 g protein; 0 g trans fatty acid; 2381 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 4 mg iron;

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