Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda

Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda
  1. 1 ½ c. quinoa
  2. sea salt
  3. 5 T. olive oil
  4. 1 large red onion, quartered lengthwise and thinly sliced crosswise
  5. 2 T. balsamic vinegar
  6. 4 oz. arugula, thinly sliced
  7. 4 oz. gouda, finely diced (about 1 cup)
  8. 3 medium celery stalks, thinly sliced
  9. 1 large crisp apple cut into ½ ” dice
  10. 1 cup walnuts, coarsely chopped
  11. 1 cup finely diced fennel
  12. ¾ cup dried cranberries
  13. 3 T. sherry vinegar
  14. freshly ground black pepper
  1. Rinse the quinoa. Drain and place in 3 quart pot with 2 ½ cups water and ½ teaspoon sea salt. Bring to a boil, then reduce heat to a simmer. Simmer covered until the quinoa is tender, about 15 min. Drain the quinoa, return to the pan, cover and let rest for 5 min. Fluff with fork. Let cool to room temperature.
  2. Heat 2 Tablespoons olive oil in skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around edges, 6-8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from heat and cool to room temperature.
  3. In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel and cranberries.
  4. In a small bowl, whisk the remaining 3 Tablespoons olive oil with the sherry vinegar and ½ teaspoon salt and a few grinds of pepper.
  5. Add the dressing to the salad and gently mix.
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