{"id":1363,"date":"2014-03-10T21:45:37","date_gmt":"2014-03-11T01:45:37","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=1363"},"modified":"2014-03-11T11:38:54","modified_gmt":"2014-03-11T15:38:54","slug":"quinoa-salad","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=1363","title":{"rendered":"Quinoa Salad"},"content":{"rendered":"

Another great quinoa recipe! Healthy food doesn’t have to be bland and boring. This one comes from Fine Cooking magazine. It’s great as a meat-free lunch or a side dish for dinner. Though this salad is delicious as written it is quite versatile. I have used balsamic vinegar in place of the sherry vinegar and loved it, and swiss instead of gouda. If you don’t care for arugula, try using mixed greens. Enjoy! <\/p>\n

\"Quinoa<\/a>
\n1-1\/2 cups quinoa, preferably red
\nSea salt
\n5 Tbsp. extra-virgin olive oil; more as needed
\n1 large red onion, quartered lengthwise and thinly slice crosswise
\n2 Tbsp. balsamic vinegar
\n4 oz. arugula (about 3 cups)
\n4 oz. aged Gouda, diced (about 1 cup)
\n3 medium celery stalks, thinly sliced
\n1 large, crisp apple, such as Fuji or Pink lady, cut into 1\/2-in. dice
\n1 C. walnuts, coarsely chopped
\n1 C. finely diced fennel
\n3\/4 C. dried cranberries
\n3 Tbsp. sherry vinegar
\nFreshly ground black pepper<\/p>\n

In a bowl, rinse the quinoa with water. 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 but still delicately crunchy, about 15 minutes. <\/p>\n

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. <\/p>\n

While the quinoa cooks, heat 2 Tbsp. 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. <\/p>\n

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries. <\/p>\n

In a small bowl, whisk the remaining 3 Tbsp. olive oil with the sherry vinegar, 1\/2 tsp. sea salt, and 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. <\/p>\n

Serves 6 as a main course; 10 as a side dish<\/p>\n","protected":false},"excerpt":{"rendered":"

Another great quinoa recipe! Healthy food doesn’t have to be bland and boring. This one comes from Fine Cooking magazine. It’s great as a meat-free lunch or a side dish for dinner. Though this salad is delicious as written it is quite versatile. I have used balsamic vinegar in place of the sherry vinegar and … <\/p>\n

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