On the coldest winter days, you’ll definitely feel warm from this creamy vegetable and potato stew.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
- You can use any butterhead lettuce you like.
- You can use halved seedless red grapes instead of cherries.