Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda
Photo by Scott Phillips

Ingredients

  • 5 Tbs. extra-virgin olive oil; more as needed
  • 1 large, crisp apple, such as Fuji or Pink Lady, cut into ½-inch dice
  • 3 Tbs. sherry vinegar
  • 1-½ cups quinoa, preferably red
  • 1 cup finely diced fennel
  • ¾ cup dried cranberries
  • 2 Tbs. balsamic vinegar
  • + 7 more ingredients
    • 1 cup walnuts, coarsely chopped
    • Sea salt
    • Freshly ground black pepper
    • 3 medium celery stalks, thinly sliced
    • 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
    • 4 oz. aged Gouda, finely diced (about 1 cup)
    • 1 large red onion, quartered lengthwise and thinly sliced crosswise

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart 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...

View full recipe at Fine Cooking

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