Honey Quinoa Salad With Cherries And Cashews Recipes

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HONEY-SOAKED QUINOA SALAD WITH CHERRIES & CASHEWS



Honey-Soaked Quinoa Salad with Cherries & Cashews image

Provided by Midwest Living

Categories     Food

Time 50m

Number Of Ingredients 15

2 tablespoons grated fresh ginger
¼ cup honey
2 tablespoons white wine vinegar
2 tablespoons freshly squeezed lime juice
1 small clove garlic, minced
¼ cup extra-virgin olive oil
¼ teaspoon salt and freshly ground black pepper
1 cup water
⅔ cup uncooked quinoa
¼ teaspoon salt
½ cup whole cashews, coarsely chopped
½ cup dried apricots, sliced in thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
¼ cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups)

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



Honey Quinoa with Cherries + Cashews image

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

1/2 cup uncooked quinoa
3/4 cup water
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 cup fresh sweet cherries (halved and pitted)
1/2 cup roasted and salted cashews
1/4 cup diced red onion
dash of pepper
pinch of salt
1/2 cup microgreens

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



Honey-Quinoa Salad with Cherries and Cashews image

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

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

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



Honey-Quinoa Salad with Cherries and Cashews image

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

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

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



Honey-Soaked Quinoa Salad with Cherries & Cashews image

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

2 tablespoon grated fresh ginger
0.25 cup honey
2 tablespoon white wine vinegar
2 tablespoon freshly squeezed lime juice
1 small clove garlic, minced
0.25 cup extra-virgin olive oil
0.25 teaspoon salt and freshly ground black pepper
1 cup water
0.667 cup uncooked quinoa
0.25 teaspoon salt
0.5 cup whole cashews, coarsely chopped
0.5 cup dried apricots, sliced in thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
0.25 cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups)

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



HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS image

Yield 4

Number Of Ingredients 17

Honey Vinaigrette:
2 Tbsp grated fresh ginger
1/4 Cup honey
2 Tbsp. white wine vinegar
2 Tbsp. freshly squeezed lime juice
1 small clove garlic, minced
1/3 cup extra-virgin olive oil
salt and pepper
Quinoa Salad:
1 cup water
2/3 uncooked quinoa (rinsed)
1/4 tsp. salt
1/2 cup whole cashews, coarsely chopped
1/2 dried apricots, sliced into thin slivers
1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
1/4 cup thinly sliced red onion
1 small head butter lettuce, torn (4 cups)

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)



Quinoa Roast Chicken and Cashew Salad (Gluten-Free) image

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

200 g pumpkin, peeled and cut into 1cm cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup quinoa, rinsed well and drained
1 whole bbq chicken
200 g mixed lettuce leaves
150 g baby spinach leaves
150 g baby rocket (arugula)
1 medium lebanese cucumber, thinly sliced
1 medium carrot, thinkly sliced
1 medium red capsicum, thinly sliced (sweet bell pepper)
250 g grape tomatoes, halved (can use cherry tomatoes)
1 pear, cut into thin wedges (Packham pear suggested)
1 medium avocado, diced
1/4 cup cashews (use roasted and salted cashews)
200 g feta cheese
balsamic dressing or caramelised balsamic dressing, to serve

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)



Honey-Soaked Quinoa Salad with Cherries and Cashews Recipe - (4.2/5) image

Provided by á-61574

Number Of Ingredients 16

1/4 cup honey
2 tablespoons grated fresh ginger
2 tablespoons white wine vinegar
2 tablespoons lime juice
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 cup water
2/3 cup uncooked quinoa, rinsed*
1/4 teaspoon salt
1 cup dark sweet cherries, pitted and halved, or red seedless grapes, halved
1/2 cup whole cashews, coarsely chopped
1/2 cup dried apricots, cut into thin slivers
1/4 cup thinly sliced red onion
1 small head butterhead (Boston or Bibb) lettuce, torn (4 cups)

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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From karo.fishernuts.com


CRUNCHY QUINOA SALAD WITH HONEY DRESSING – FOOD WITH JACKIE O'
3/4 cup olive oil. 1/4 cup apple cider vinegar. 1/2 teaspoon curry powder. 3 tablespoons honey. 2 tablespoons water. salt and pepper to taste. Whisk ingredients. Pour 1/2 on salad to start ( you will not need all of this). Mix around and taste if you feel like more dressing is needed, add more.
From foodwithjackieo.com


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