Honey-Soaked Quinoa Salad with Cherries & Cashews

The blend of ginger, honey and lime is awesome in this salad! We give Better Homes and Gardens Magazine full credit for this recipe.  

2 tablespoons grated fresh ginger
1/4 cup honey
2 tablespoon white wine vinegar
2 tablespoon freshly squeezed lime juice
1 small clove garlic, minced
1/4 cup extra-virgin olive oil
1 cup water
2/3 cup uncooked quinoa 
1/4 teaspoon salt
1/2 cup whole cashews, coarsely chopped
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)

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 pepper. Set aside.

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.

Fluff quinoa with a fork. In large bowl toss quinoa with cashews, cherries, and onion. Add lettuce, then drizzle with the vinaigrette. Season to taste with salt and pepper. 

Makes 4 servings.