Best Honey Soaked Quinoa Salad With Craisins And Cashew Recipes

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HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS



Honey-Soaked Quinoa Salad with Cherries & Cashews image

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.

Provided by BHG Test Kitchen

Time 50m

Number Of Ingredients 15

2 tablespoon grated fresh ginger
0.25 cup honey
2 tablespoon white wine vinegar
2 tablespoon freshly squeezed lime juice
1 small clove garlic, minced
0.25 cup extra-virgin olive oil
0.25 teaspoon salt and freshly ground black pepper
1 cup water
0.667 cup uncooked quinoa
0.25 teaspoon salt
0.5 cup whole cashews, coarsely chopped
0.5 cup dried apricots, sliced in thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
0.25 cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups)

Steps:

  • 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.

Nutrition Facts : Calories 372 kcal, Carbohydrate 52 g, Protein 9 g, SaturatedFat 3 g, Sodium 230 mg, Sugar 24 g, Fat 17 g, UnsaturatedFat 13 g

HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS



Honey-Quinoa Salad with Cherries and Cashews image

It's hard to relax with your stomach rumbling. Serve up a light, yet hunger-busting salad. If making this ahead, add the vinaigrette just before serving.

Provided by Allrecipes Magazine

Categories     Salad     Grains     Quinoa Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 15

1 cup water
⅔ cup quinoa, rinsed and drained
½ teaspoon salt, divided
¼ cup honey
2 tablespoons grated fresh ginger
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon ground black pepper
¼ cup olive oil
1 cup fresh dark sweet cherries, pitted and halved
½ cup coarsely chopped cashews
½ cup dried apricots, thinly sliced
¼ cup thinly sliced red onion
4 cups torn Bibb lettuce

Steps:

  • Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
  • Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
  • Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 61.1 g, Fat 23.8 g, Fiber 5.5 g, Protein 8.7 g, SaturatedFat 3.7 g, Sodium 410.8 mg, Sugar 33.3 g

CASHEW QUINOA SALAD



Cashew Quinoa Salad image

Make and share this Cashew Quinoa Salad recipe from Food.com.

Provided by Angela MN

Categories     Vegan

Time 35m

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 10

1 cup uncooked quinoa
1 -2 cup raw cashews (2 makes the salad more of a meal)
1 cup dried cranberries (crasins)
1 bunch mint, diced
1 bunch scallion, diced
2 tablespoons honey
1/2 teaspoon salt
1 pinch garlic powder
1 tablespoon olive oil
1 -1 1/2 lime, juice of

Steps:

  • Cook quinoa with 2 cups of water (per 1 cup of uncooked quinoa). Otherwise follow package directions.
  • Cool quinoa.
  • Add all items through scallions.
  • Mix together honey, salt, oil, garlic powder, lime juice together and add to the salad, toss to coat.
  • Let the salad sit in the refrigerator a few hours to allow the flavors to meld.
  • If making the night before, hold back the cashews and cranberries (mix in the day of). The cashews can get soft if they sit too long in the salad.

Nutrition Facts : Calories 222, Fat 11, SaturatedFat 2, Sodium 153.4, Carbohydrate 27.3, Fiber 3.2, Sugar 6.3, Protein 6.1

HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS RECIPE - (4.2/5)



Honey-Soaked Quinoa Salad with Cherries and Cashews Recipe - (4.2/5) image

Provided by á-61574

Number Of Ingredients 16

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)

Steps:

  • 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. 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. 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.

HONEY SOAKED QUINOA SALAD WITH CRAISINS AND CASHEW



Honey soaked quinoa salad with craisins and cashew image

The original recipe calls for cherries but that didn't sound very appealing to me, so I chose craisins instead.

Provided by Belinda Loucks

Categories     Other Side Dishes

Time 1h15m

Number Of Ingredients 15

2 Tbsp grated ginger
1/4 c honey
2 Tbsp white wine vinegar
2 Tbsp freshly squeezed lime juice
1 small clove garlic, minces
1/4 c extra virgin olive oil
ABOVE IS THE DRESSING; BELOW IS THE SALAD
1 c water
2/3 c uncooked quinoa (rinsed)
1/4 tsp salt
1/2 c whole cashews; chopped coarsely
1/2 c dried apricots, sliced into thin strips
1 c craisins or red seedless grapes, halved
1/4 c thinly sliced red onion
1 small head butter lettuce, torn (4 cups)

Steps:

  • 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 bring water, quinoa and salt 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, craisins and onion. Add lettuce, then drizzle with 1/2 cup of the vinaigrette dressing. Season with salt and pepper to taste, then toss again. Refrigerate remaining vinaigrette up to 5 days in a sealed jar. Makes 4 servings.
  • 4. Each serving 372 cal, 17 g fat, 0mg chol, 230 mg sodium, 52 g carb, 5 g fiber, 9 g pro

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