Quinoa Salad with Fennel and Red Onion
- Number of Servings: 8
Ingredients
1.5 cups quinoa (red and white mixed)5 T EVOO1 red onion, thinly sliced5 T balsamic vinegar4 oz arugula, thinly sliced4 oz gouda (optional), finely diced3 medium celery stalks, thinly sliced1 large apple, diced1 cup walnuts, coarsely chopped1 cup finely diced fennel3/4 cup dried cranberriessea salt and pepper
1. rinse and drain quinoa. add 1.5 cups water and bring to boil in saucepan, lower heat to simmer and cook, covered, about 15 minutes. when all the water is gone, turn off heat and let rest for 5 minutes. then fluff with fork
2. while quinoa cooks, heat 2 tble EVOO in skillet and saute onion until tender and slightly brown. add balsamic vinegar and cook until vinegar cooks away. remove from heat.
3. in large bowl, combine quinoia, onions, arugula, celery, apple, walnuts, fennel, and cranberries
*in a small bowl, whisk 3 T EVOO and balsamic vinegar, sea salt, and black pepper. Add to salad an mix. let rest a moment. Season as desired and serve.
Serving Size: makes about 6 - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SKAUT77.
2. while quinoa cooks, heat 2 tble EVOO in skillet and saute onion until tender and slightly brown. add balsamic vinegar and cook until vinegar cooks away. remove from heat.
3. in large bowl, combine quinoia, onions, arugula, celery, apple, walnuts, fennel, and cranberries
*in a small bowl, whisk 3 T EVOO and balsamic vinegar, sea salt, and black pepper. Add to salad an mix. let rest a moment. Season as desired and serve.
Serving Size: makes about 6 - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SKAUT77.
Nutritional Info Amount Per Serving
- Calories: 309.1
- Total Fat: 16.5 g
- Cholesterol: 0.0 mg
- Sodium: 31.1 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 4.8 g
- Protein: 7.3 g
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