HONEY SOAKED QUINOA SALAD WITH CRAISINS AND CASHEW

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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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