Quinoa Salad with Apples, Walnuts, & Cranberries
1 C red quinoa
1/2 C white quinoa
5 Tb extra virgin olive oil
1 large red onion, quartered lengthwise and thinly sliced crosswise
3 Tb balsamic vinegar
3 C kale, thinly sliced
4-5 celery stalks, thinly sliced
2 large crisp apples, cut into 1/2" dice
1 C toasted walnuts, coarsely chopped
1 C finely diced fennel
3/4 C dried cranberries
3 Tb red wine vinegar
fresh ground black pepper
Feel free to use whatever color quinoa you have on hand. I like to mix the white and red, but it all tastes the same.
Heat 2 Tbs of olive oil in a 12" skillet over medium high heat and add the onion and a pinch of salt. Cook, stirring often, under tender, 6-8 minutes. Add the balsamic vinegar, and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let it cool.
In a large bowl, mix the quinoa, onions, kale, celery, apple, walnuts, fennel and cranberries. In a small bowl, whisk the remaining 3 Tbs olive oil with the vinegar, 1/2 tsp of sea salt, and a few grinds of fresh pepper. Pour the dressing over the salad and gently mix it in. Let it sit a bit, then taste. Add more olive oil if it seems too dry.
It is so refreshing and holds up well for several days in the refrigerator.