Honey-Soaked Quinoa Salad with Cherries & Cashews
Source: Midwest Living
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.
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.