Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda
- 1-1/2 cups quinoa, preferably red
- Sea salt
- 5 Tbs. extra-virgin olive oil; more as needed
- 1 large red onion, quartered lengthwise and thinly sliced crosswise
- 2 Tbs. balsamic vinegar
- 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
- 4 oz. aged Gouda, finely diced (about 1 cup)
- 3 medium celery stalks, thinly sliced
- 1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
- 1 cup walnuts, coarsely chopped
- 1 cup finely diced fennel
- 3/4 cup dried cranberries
- 3 Tbs. sherry vinegar
- Freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Apple, large crisp (1)
- Arugula (4 oz.)
- Celery stalks, medium (3)
- Cranberries, dried (3/4 cup)
- Red onion, large (1)
- Walnuts (1 cup)
- Condiments
- Balsamic vinegar (2 Tbs.)
- Sherry vinegar (3 Tbs.)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Fennel (1 cup)
- Olive oil, extra-virgin (5 Tbs.)
- Sea salt (1)
- Pasta & Grains
- Quinoa (1 1/2 cups)
- Dairy
- Gouda, aged (4 oz.)
Preparation
Read recipe preparation on finecooking.com
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Published December 30, 2010 (2 years ago).
28 people saved this recipe.
