Honey-Quinoa Salad with Cherries and Cashews

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.



Step: 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.

Step: 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.

Step: 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.


Per Serving: 469 calories; protein 8.7g; carbohydrates 61.1g; fat 23.8g; sodium 410.8mg.

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