This is another easy to-go meal that I brought along on our drive to St. Louis. I love this salad because it has so many of my favorite things in it – apples, walnuts, celery, gouda, dates, grapes… Yum! This salad keeps well for a couple of days – so put it in some single-serving tupperware and you’ll have lunch for the week!

Quinoa Salad with Apples, Walnuts, Dates and Gouda
Serves 5
Recipe adapted from Cookfresh Magazine 2011

Ingredients:
1/2 cup uncooked quinoa
1 cup water
Sea salt
2 1/2 tablespoons olive oil
1/2 large red onion, thinly sliced
1 tablespoon balsamic vinegar
2 cups arugula
4 oz. aged Gouda, diced
1 1/2 medium celery rips, thinly sliced
1/2 large, crisp apple, Fuji or Pink Lady, cut into 1/2-inch dice
1/2 cup walnuts, coarsely chopped
1/2 cup dates, pitted and diced
3/4 cup grapes, halved
1/2 tablespoon apple cider vinegar
Freshly ground black pepper

Directions:

1. Cook quinoa: place quinoa and water in a medium saucepan with 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low and simmer, covered for 15 minutes. When done, fluff with a fork and allow to cool.

2. While the quinoa cooks, heat 1 tablespoon of the olive oil in a 12-inch skillet over medium-high heat. Add the onion and a pinch of salt and cook, stirring frequently, until tender and brown around the edges, about 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about one minute. Remove from the heat and let cool.

3. In a large bowl, mix the quinoa, onion, arugula, cheese, celery, apple, walnuts, dates and grapes.

4. In a small bowl, whisk the remaining 1 1/2 tablespoons of olive oil with the apple cider vinegar, 1/4 teaspoon sea salt and a few grinds of pepper. Gently mix the dressing into the salad. Enjoy!