Recipes and Cooking Honey-Soaked Quinoa Salad with Cherries & Cashews 4.3 (43) 3 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 10 mins Stand Time: 10 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients Honey Vinaigrette (Makes 1 cup) 2 tablespoon grated fresh ginger ¼ cup honey 2 tablespoon white wine vinegar 2 tablespoon freshly squeezed lime juice 1 small clove garlic, minced ¼ cup extra-virgin olive oil ¼ teaspoon salt and freshly ground black pepper Quinoa Salad 1 cup water ⅔ cup uncooked quinoa ¼ teaspoon salt ½ cup whole cashews, coarsely chopped ½ cup dried apricots, sliced in thin slivers 1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved ¼ cup thinly sliced red onion 1 small head butter lettuce, torn (4 cups) Directions 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. 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. Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with ½ 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. 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. Rate it Print Nutrition Facts (per serving) 372 Calories 17g Fat 52g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 372 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Sodium 230mg 10% Total Carbohydrate 52g 19% Total Sugars 24g Protein 9g Vitamin C 6.5mg 33% Calcium 60.6mg 5% Iron 3.8mg 21% Potassium 696mg 15% Folate, total 108.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.