Honey Soaked Quinoa Salad With Craisins And Cashew Recipes

HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS

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.

HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS

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.

HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS

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.

HONEY SOAKED QUINOA SALAD WITH CRAISINS AND CASHEW

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

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

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.

CASHEW QUINOA SALAD

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.