HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS
Steps:
- 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.
Nutrition Facts : Calories 372 calories, Carbohydrate 52 g, Fat 17 g, Protein 9 g, SaturatedFat 3 g, Sodium 230 mg, Sugar 24 g
HONEY QUINOA WITH CHERRIES + CASHEWS
It's cherry season! This summer quinoa salad is a great way to highlight the sweetness of these bright red cherries. It comes together quickly and makes a great lunch or a side dish for a light summer dinner.
Provided by Kathryn | Urban Foodie Kitchen
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- Add the quinoa and water to a medium saucepan. Bring to a boil then reduce heat, cover and simmer for 15 minutes or until the water is absorbed.
- Once all the liquid has absorbed and the quinoa is done cooking, remove the pot from the heat and let it sit with the lid on for at least 10 minutes.
- While the quinoa is cooking mix the honey, vinegar and lemon juice in a small bowl. Add the olive oil and whisk until combined. Set aside until you are ready to serve the salad.
- To assemble the salad, split the quinoa between two bowls. Top with cherries, cashews and red onions. Add salt and pepper to taste. Add the dressing and carefully toss to coat. Sprinkle the microgreens over the top of the salad and serve.
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.
Provided by Allrecipes Magazine
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 61.1 g, Fat 23.8 g, Fiber 5.5 g, Protein 8.7 g, SaturatedFat 3.7 g, Sodium 410.8 mg, Sugar 33.3 g
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.
Provided by Allrecipes Magazine
Categories Quinoa Salad
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 61.1 g, Fat 23.8 g, Fiber 5.5 g, Protein 8.7 g, SaturatedFat 3.7 g, Sodium 410.8 mg, Sugar 33.3 g
HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS
Place the quinoa in a fine-mesh strainer and hold it under cool running water for a few seconds to remove any saponin, the natural coating on the grain, which may taste bitter.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 372 kcal, Carbohydrate 52 g, Protein 9 g, SaturatedFat 3 g, Sodium 230 mg, Sugar 24 g, Fat 17 g, UnsaturatedFat 13 g
HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS
Yield 4
Number Of Ingredients 17
Steps:
- 1. For Honey Vinaigrette, in small bowl whisk together ginger, honey, vinegar, lime juice, and garlic. Drizzle in olive oil, whisking constantly, until well combined. Season with salt and peper. 2. For Quinoa Salad, in medium saucepan bring water, quinoa, and salt to boiling. Reduce heat and simmer, covered, for 10 minutes, until liquid is absorbed. Remove from heat; let stand 10 minutes 3. Fluff quinoa with a fork. In lagre bowl toss quinoa with cashews, apricots, cherries, and onion. Add lettuce, then drizzle with 1/2 cup of he vinaigrette. Season to tast with salt and pepper, then toss again.
QUINOA ROAST CHICKEN AND CASHEW SALAD (GLUTEN-FREE)
THis recipe was published in a local free magazine and was credited to Lizzie Kocon who is a local chef in Newcastle. Lots of ingredients, but posted as a main meal. Be sure if you are gluten-free that your roast chicken is suitable (Woolworths have started making their deli roast chickens gluten-free). You can vary the ingredients to suit what you have on hand - like swapping kumera for the pumpkin etc
Provided by Jubes
Categories Free Of...
Time 30m
Yield 4-6 main meal salads, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Prehest oven to 180°C (160°C if using fan-forced).
- Place pumpkin on a baking tray. Drizzle with olive oil and honey and season with salt and pepper.
- Bake pumpkin 20 to 25 minutes or until light golden and tender. Set aside.
- Meanwhile, place quinoa in a saucepan. Cover with two cups of cold water. BRing to a boil over medium-high heat. Reduce heat to low and simmer, stirring for 15 minutes or until just tender.
- Remove flesh from chicken, SHred flesh and cover to keep warm.
- Toss lettuce, spinach, rocket, cucmber, carrot, capsicum, tomatoes, pear and avocado together in a large bowl.
- TOp the salad with the pumpkin, chicken, quinoa, cashews and add crumbled feta cheese.
- Drizzle the salad with oil, honey-mustard dressing or balsamic vinegar. Serve.
Nutrition Facts : Calories 825.6, Fat 46, SaturatedFat 15.1, Cholesterol 129.6, Sodium 804.2, Carbohydrate 66.5, Fiber 14.2, Sugar 19.4, Protein 42.7
HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS RECIPE - (4.2/5)
Provided by á-61574
Number Of Ingredients 16
Steps:
- For honey vinaigrette, in a small bowl whisk together honey, ginger, vinegar, lime juice, garlic, 1/4 teaspoon salt, and the pepper. Drizzle in oil, whisking constantly, until well mixed. Set aside. In a medium saucepan combine the water, quinoa, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until liquid is absorbed. Remove from heat; let stand for 10 minutes. Fluff quinoa with a fork. In a large bowl combine quinoa, cherries, cashews, apricots, and onion; toss to mix. Add lettuce; drizzle with 1/2 cup of the honey vinaigrette. Toss again. Pass the remaining honey vinaigrette. (Store any remaining vinaigrette in the refrigerator for up to 5 days.) *Tip: Place the quinoa in a fine-mesh strainer and hold under running water to remove any saponin, the natural coating on the grain, which may taste bitter. Couscous Variation Prepare as directed, except use 1 1/4 cups water and substitute 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 the fruit. Israeli Couscous Variation Prepare as directed, except substitute 2/3 cup Israeli (large pearl) couscous for the quinoa. Cook the Israeli couscous according to package directions. Add to salad with the fruit.
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