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Quinoa and Veggie Salad with Apples, Dried Berries, Walnuts and Cheddar

 
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Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Yield

10

servings

Prep

20

min

Cook

22

min

Ready

45

min

Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 ½ cups quinoa
preferably red, or regular quina
salt
to taste
*
4 tablespoons vegetable oil
2 tablespoons canola oil, olive oil and the other 2 tablespoons good olive oil
1 large red onion
quartered lengthwise and thinly sliced crosswise
2 tablespoons balsamic vinegar
4 ounces arugula (roquette)
trimmed and thinly sliced, 3 to 4 cups
4 ounces cheddar cheese
aged, 1cup and shredded or finely diced
2 large celery stalks
thinly sliced
*
1 large apples
cripsy, such as fuji, cut into 1/2-inch dice
*
1 cup walnuts
coarsely chopped
1 cup fennel bulb
finely diced
*
¾ cup cranberries, dried
*
3 tablespoons sherry vinegar
black pepper
freshly ground
*

Directions

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, 14 to 16 minutes. Drain the quinoa and return it to the pot.

Cover and let the quinoa rest for 5 minutes, then fluff it with a fork. Allow to cool to room temperature.

While the quinoa cooks, heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat.

Stir in the onion and a pinch of salt, cook, stirring constantly, until tender and brown around the edges, about 7 minutes.

Stir in the balsamic vinegar and toss with the onions until the vinegar has been evaporated, 1 to 2 minutes. Remove from the heat and allow cool to room temperature.

In a large bowl, combine the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, add the remaining good olive oil with the sherry vinegar, ¼ salt, and some freshly ground black pepper.

Pour the dressing over the salad and toss to evenly coat. Allow the flavor to develop for about 10 to 15 minutes, season to taste with salt and pepper if needed.

Divide among the serving plates and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 25556% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 44mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 3%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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