Honey soaked quinoa salad with craisins and cashew

Belinda Loucks


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


★★★★★ 1 vote

15 Min
1 Hr


  • 2 Tbsp
    grated ginger
  • 1/4 c
  • 2 Tbsp
    white wine vinegar
  • 2 Tbsp
    freshly squeezed lime juice
  • 1 small
    clove garlic, minces
  • 1/4 c
    extra virgin olive oil

  • 1 c
  • 2/3 c
    uncooked quinoa (rinsed)
  • 1/4 tsp
  • 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)

How to Make Honey soaked quinoa salad with craisins and cashew


  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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