Quinoa Salad

Snowdon House Quinoa Salad


Snowdon House Quinoa Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
  • cups quinoa
  • tbsp extra-virgin olive oil
  • 1 large red onion, quartered lengthways and sliced crosswise
  • 4 oz arugula, trimmed and sliced
  • 4 oz Gouda, diced
  • 3 medium celery stalks, sliced
  • 1 large apple, cut into ½ inch dice
  • 1 cup walnuts, chopped
  • 1 cup diced fennel
  • ¾ cup dried cranberries
  • 3 tbsp Snowdon House Vinegar
  • Black pepper to taste
  1. Wash the quinoa for about 10 seconds, using your fingers. Transfer it to a 3-quart pot and put 2½ cups of water and ½ tsp. of salt into the pot, bring the water to a boil. Simmer for about 15 minutes over medium low heat.

  2. Drain the quinoa, put it back in the pot, cover it, let it rest for 5 minutes, then fluff the quinoa.

  3. Heat 2 tbs. of olive oil while the quinoa cooks, add the onion and a pinch of salt, cook for 6-8 minutes.

  4. Add Snowdon House Vinegar and toss with the onion for 1 minute. Remove from hear and let it cool to room temperature.

  5. In a large bowl, mix all of the listed ingredients except for the olive oil, Snowdon House Vinegar, and pepper.

  6. In a small bowl, whisk 3 tbs. of extra-virgin olive oil with Snowdon House Vinegar, ½ tsp. of sea salt, and a couple of grinds of pepper. Add this dressing to the salad mixed in the large bowl, and then season the salad with salt and pepper.



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