Quinoa Salad with Apples, Pecans and Dried Cranberries

Author: Sarah Bates | The Chef Next Door

Serves 4

1 1/2 cups quinoa

4 ounces arugula

4 ounces Gouda cheese, diced

1 large Gala apple, diced 

3/4 cup chopped pecans

3/4 cup dried cranberries

3 Tablespoons balsamic vinegar

3 Tablespoons olive oil

Salt and black pepper

In a large bowl, rinse the quinoa with water and use your hands to wash it. Drain the quinoa and transfer it to a large pot. Add 2 1/2 cups of water and a pinch of salt and bring to a boil over medium-high heat. Reduce the heat to low and and simmer, covered, until the quinoa is tender, about 15 minutes.

Drain the quinoa and place it in a serving bowl. Stir it to spread it out evenly and allow to cool for about 20 minutes. Add the arugula, cheese, apple, pecans and cranberries and toss to combine.

In a small bowl, whisk the balsamic vinegar and olive oil. Add 1/4 teaspoon each salt and pepper and mix to combine. Pour the dressing over the salad and gently toss it.  Season to taste with salt and pepper. 

Bon Appétit!