Description
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.
Ingredients
- 1 cup water
- ⅔ cup quinoa, rinsed and drained
- ½ teaspoon salt, divided
- ¼ cup honey
- 2 tablespoons grated fresh ginger
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- 1 cup fresh dark sweet cherries, pitted and halved
- ½ cup coarsely chopped cashews
- ½ cup dried apricots, thinly sliced
- ¼ cup thinly sliced red onion
- 4 cups torn Bibb lettuce
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4