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Honey-Quinoa Salad with Cherries and Cashews

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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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40 m servings 469
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 469 calories; 23.8 61.1 8.7 0 411 Full nutrition

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