Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda March 8, 2016 by Jill Foucre Leave a Comment Quinoa Salad with Apples, Walnuts, Dried Cranberries and Gouda 2016-03-08 16:54:08 Print Ingredients 1 ½ c. quinoa sea salt 5 T. olive oil 1 large red onion, quartered lengthwise and thinly sliced crosswise 2 T. balsamic vinegar 4 oz. arugula, thinly sliced 4 oz. gouda, finely diced (about 1 cup) 3 medium celery stalks, thinly sliced 1 large crisp apple cut into ½ ” dice 1 cup walnuts, coarsely chopped 1 cup finely diced fennel ¾ cup dried cranberries 3 T. sherry vinegar freshly ground black pepper Instructions 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. 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. In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel and cranberries. 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. Add the dressing to the salad and gently mix. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/