Ingredients

• 1 1/2 cup(s) quinoa red
• 5 tablespoon(s) olive oil
• 1 large red onion quartered and sliced crosswise
• 2 tablespoon(s) balsamic vinegar
• 3 cup(s) arugula
• 4 ounce(s) gouda
• 3 medium celery sliced
• 1 large apple diced
• 1 cup(s) walnut halves chopped
• 1 cup(s) fennel bulb diced
• 3/4 cup(s) cranberries, dehydrated
• 3 tablespoon(s) sherry vinegar
• 1 teaspoon(s) salt
• 1 teaspoon(s) black pepper

Cooking Instructions

rinse the quinoa and soak for a few minutes. Drain and transfer to 3 1/2 quart pot. Add 2 1/2 cups water and 1/2 teaspoon salt and bring to a boil over medium hight heat. red uce the heat to medium low nad simmer until quinoa is tender but still delicately crunchy, about 15 minutes. drain and cover and let rest for 5 minutes, fluff with a fork and let cool.

heat 2 T of olive oil in a 12 inch skillet over medium hight heat. add the onion and a pinch of salt. cook, stirring frequently until tender and brown around the 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 let cool.

In a bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel and cranberries.

toss with sherry vinegar, 3 T of olive and salt and pepper. Let rest before serving.