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It's hard to relax with your stomach rumbling. Serve up a light, yet hunger-busting salad. If making this ahead, add the vinaigrette just before serving.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

You can use any butterhead lettuce you like.

You can use halved seedless red grapes instead of cherries.

Nutrition Facts

469 calories; protein 8.7g; carbohydrates 61.1g; fat 23.8g; sodium 410.8mg. Full Nutrition
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