Quinoa, Apple, and Cheddar Salad with Mixed Greens
A light, delicious and refreshing salad. Serve it as a simply tasty side dish or a meatless main course.
quartered lengthwise and thinly sliced crosswise
mixed salad greens
aged, 1cup and shredded or finely diced
halved and thinly sliced
cripsy, such as fuji, cut into 1/2-inch dice
sweet red bell peppers
olive oil, extra-virgin
red wine vinegar
or to taste
salt and black pepper
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds.
Drain and transfer it to a 3-quart pot.
Add 2½ cups water and ¼ teaspoon salt and bring to a boil over medium-high heat.
Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, 10 to 15 minutes.
Cover and let the quinoa rest for 5 minutes, then fluff it with a fork. Let cool slightly.
While the quinoa is cooking, in a large bowl, combine the cheese, radishes, apple, walnuts, sweet bell pepper, and cranberries.
Once the quinoa is ready, stir in the quinoa until well mixed.
In a small bowl, whisk together the olive oil, red wine vinegar, salt and black pepper to taste until well blended.
Pour most of the dressing over the quinoa mixture, and gently toss to evenly coat. Leave about 2 tablespoons for the greens.
Season to taste with salt and black pepper if needed.
Gently toss the mixed greens with remaining dressing until well coated.
Divide the mixed greens among the serving plates, place equal amount of seasoned quinoa mixture on top of the greens.
Serve warm, at room temperature or chilled.
Note: The salad can be made in advance, cover with plastic wrap, or put in a air-tight container, keep in the refrigerator.