Honey-Quinoa Salad
Ginger-Glazed Carrots
Ingredients
- 1 cup water
- ⅔ cup quinoa, rinsed and drained
- ¼ tsp salt
- 1 cup fresh dark sweet cherries, pitted and halved, or red seedless grapes, halved
- ½ cup coarsely chopped cashews
- ½ cup dried apricots, cut into thin slivers
- ¼ cup thinly sliced red onion
- 4 cups torn butterhead (Boston or Bibb) lettuce
- Purchased bottled honey vinaigrette or honey dressing
Instructions
- In a medium saucepan combine next three ingredients (through salt). Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
- In a large bowl combine quinoa and next four ingredients (through red onion). Add lettuce. Drizzle with ½ cup of the honey vinaigrette; toss to coat. Pass remaining vinaigrette.
Side Dish Ingredients
- 3 cups water
- 1½ lb packaged peeled baby carrots
- 1 Tbsp butter
- 1 Tbsp honey
- 1 tsp minced fresh ginger
- ⅛ tsp salt
Side Dish Instructions
- Line a baking sheet with paper towels. In a heavy skillet bring water to boiling. Add carrots. Return to boiling; reduce heat.
- Cover and simmer 10 to 12 minutes or until carrots are just tender; drain off liquid. Carefully turn out onto prepared baking sheet. Pat dry with additional paper towels.
- To glaze carrots, in the same heavy skillet combine butter, honey, ginger, and salt. Stir constantly over medium until butter is melted.
- Carefully add carrots; toss gently 2 to 3 minutes or until carrots are glazed and heated through. Drizzle with remaining glaze.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 6 | |
| Calories |
456
|
77
|
533
|
| Fat (g) | 23 | 2 | 25 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 8 | 1 | 9 |
| Carb (g) | 58 | 15 | 73 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 303 | 109 | 412 |
Better Homes and Gardens Meal Plan
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