Quinoa Salad


  • 1-1/2 cups quinoa
  • Sea salt
  • 3 Tbs. extra-virgin olive oil
  • 1 large red onion (diced)
  • 2 Tbs. balsamic vinegar
  • 3 cups arugula (trimmed and thinly sliced)
  • 1 large, crisp apple (cut into 1/2-inch pieces)
  • 1 cup walnuts (coarsely chopped)
  • 3/4 cup dried cranberries (no added sugar)
  • 3 Tbs. red wine vinegar
  • Freshly ground black pepper
  • Goat cheese, optional
  • 2 Tbsp fresh parsley (chopped)


  1. Cook quinoa according to package directions.
  2. While quinoa cooks, heat a bit of oil in a skillet over medium-high heat. Add the onion and a pinch of salt, cook until onions as translucent.
  3. Add balsamic vinegar to the pan and toss with the onions until the vinegar cooks away (about 1 minute). Remove from the heat and let cool to room temperature.
  4. In a large bowl, mix quinoa, onions, arugula, apple, walnuts, cranberries, fresh parsley and goat cheese (optional).
  5. In a small bowl, whisk 3 Tbsp of olive oil with red wine vinegar, a pinch of salt and pepper.
  6. Add the dressing to the salad and gently mix it in. Let it rest a moment and add more olive oil if it seems dry. Serve warm or cold.

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