Servings: 6 as a main course; 10 as a side dish
With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.
Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.
While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. 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 Tbs. olive 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 to taste with salt and pepper. Add more olive oil if the salad seems dry.
I love this salad and could keep eating it for days; by myself. I pretty much follow it exactly, although I might be a bit more generous with the onions, and I use Jazz apple
I also find it great for feeding a crowd and always have compliments on it
I love this salad and could keep eating it for days; by myself. I pretty much follow it exactly, although I might be a bit more generous with the onions, and I use Jazz apple
I served this to a large crowd at a festive gathering. The compliments didn't stop coming. It makes a delicious side dish any herbivore and carnivore will love.
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