Honey Soaked Quinoa Salad With Craisins And Cashew Recipes

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.

HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS RECIPE - (4.2/5)

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.

HONEY-QUINOA SALAD WITH CHERRIES AND CASHEWS

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.

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.

HONEY-SOAKED QUINOA SALAD WITH CHERRIES AND CASHEWS

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.

CASHEW CRAISIN SALAD

Steps:

• Dressing:.
• Mix vinegar, oil, sugar, mustard, onion, and poppy seeds together in a jar with a tight fitting lid.
• Shake well, until mixed.
• Refrigerate overnight, or for at least 6 to 8 hours.
• To Assemble:.
• Combine the romaine mixed greens, cashews, swiss cheese, and craisens together in a large bowl. Mix Well.
• Just before serving, toss salad with the dressing.

CASHEW QUINOA SALAD

Steps:

• Cook quinoa with 2 cups of water (per 1 cup of uncooked quinoa). Otherwise follow package directions.
• Cool quinoa.
• Add all items through scallions.
• Mix together honey, salt, oil, garlic powder, lime juice together and add to the salad, toss to coat.
• Let the salad sit in the refrigerator a few hours to allow the flavors to meld.
• If making the night before, hold back the cashews and cranberries (mix in the day of). The cashews can get soft if they sit too long in the salad.