Source: Midwest Living


Recipe Summary

30 mins
10 mins
10 mins
50 mins


Honey Vinaigrette (Makes 1 cup)
Quinoa Salad


Instructions Checklist
  • 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.

  • For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes.

  • Fluff quinoa with a fork. In a large bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with ½ cup of the Honey Vinaigrette. If necessary, season to taste with salt and pepper; toss again. Pass remaining vinaigrette. Refrigerate any remaining vinaigrette up to 5 days.

Couscous Variation

Substitute 1-1/4 cups water and 3/4 cup couscous for the quinoa. In a small saucepan bring the water and salt to boiling. Add couscous; remove from heat. Cover and let stand 5 minutes. Fluff with fork. Add to salad with fruit.

Israeli Couscous Variation

In place of the quinoa, cook 2/3 cup Israeli (large pearl) couscous according to package directions.

Nutrition Facts

372 calories; fat 17g; saturated fat 3g; carbohydrates 52g; mono fat 10g; poly fat 3g; insoluble fiber 5g; sugars 24g; protein 9g; vitamin a 2380.9IU; vitamin c 6.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 108.9mcg; sodium 230mg; potassium 696mg; calcium 60.6mg; iron 3.8mg.