Quinoa Salad w/ Apples, Walnuts, Dried Cranberries & Gouda

By khojnicki

Ingredients

• 1 1/2 c quinoa, preferably red
• Sea salt
• 5 tbsp EVOO
• 1 large red onion, sliced
• 2 tbsp balsamic vinegar
• 4 oz arugula
• 4 oz aged gouda, finely diced
• 3 medium celery stalks, thinly sliced
• 1 large crisp apple such as Fuji cut into 1/2” dice
• 1 c walnuts, coarsely chopped
• 1 c finely diced fennel
• 3/4 c dried cranberries
• 3 tbsp sherry vinegar
• Freshly ground black pepper

Preparation

Step 1

In a bowl, rinse the quinoa with water, rubbing it between you fingers for about 10 mins. Drain and transfer to a 3 qt pot. Add 2 1/2 cups water and 1/2 tsp sea salt and bring to a boil over medium high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 more mins.

Drain the quinoa and return to the pot. Cover and let the quinoa rest for 5 mins; then fluff with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 tbsp of the olive oil in a 12" non-stick skillet over medium high heat. Add the onion and a pinch of salt, cook, stirring frequently, until tender and brown around the edges 6-8 mins. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 min. Remove from the heat and let 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 tbsp oil with the sherry vinegar, 1/2 tsp sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment, then season with salt and pepper. Add more olive oil if the salad seems dry.