Ingredients For honey soaked quinoa salad with craisins and cashew
white wine vinegar
freshly squeezed lime juice
clove garlic, minces
extra virgin olive oil
ABOVE IS THE DRESSING; BELOW IS THE SALAD
uncooked quinoa (rinsed)
whole cashews; chopped coarsely
dried apricots, sliced into thin strips
craisins or red seedless grapes, halved
thinly sliced red onion
head butter lettuce, torn (4 cups)
How To Make honey soaked quinoa salad with craisins and cashew
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 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.
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.
372 cal, 17 g fat, 0mg chol, 230 mg sodium, 52 g carb, 5 g fiber, 9 g pro
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