- 1½ 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
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.
Drain the quinoa, put it back in the pot, cover it, let it rest for 5 minutes, then fluff the quinoa.
Heat 2 tbs. of olive oil while the quinoa cooks, add the onion and a pinch of salt, cook for 6-8 minutes.
Add Snowdon House Vinegar and toss with the onion for 1 minute. Remove from hear and let it cool to room temperature.
In a large bowl, mix all of the listed ingredients except for the olive oil, Snowdon House Vinegar, and pepper.
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.