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.

Ingredients

• 1 cup water
• 0.6666666666666666 cup quinoa, rinsed and drained
• 0.5 teaspoon salt, divided
• 0.25 cup honey
• 2 tablespoons grated fresh ginger
• 2 tablespoons white wine vinegar
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 0.25 teaspoon ground black pepper
• 0.25 cup olive oil
• 1 cup fresh dark sweet cherries, pitted and halved
• 0.5 cup coarsely chopped cashews
• 0.5 cup dried apricots, thinly sliced
• 0.25 cup thinly sliced red onion
• 4 cups torn Bibb lettuce

Steps

1. 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.
2. 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.
3. 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.