Quinoa Salad with Fennel and Red Onion

1.5 cups quinoa (red and white mixed)
5 T EVOO
1 red onion, thinly sliced
5 T balsamic vinegar
4 oz arugula, thinly sliced
4 oz gouda (optional), finely diced
3 medium celery stalks, thinly sliced
1 large apple, diced
1 cup walnuts, coarsely chopped
1 cup finely diced fennel
3/4 cup dried cranberries
sea 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.