HONEY SOAKED QUINOA SALAD WITH CRAISINS AND CASHEW

Honey soaked quinoa salad with craisins and cashew image

Provided by Belinda Loucks

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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