Ingredients

• 1-1/2 cups quinoa
• Sea salt
• 3 Tbs. extra-virgin olive oil
• 1 large red onion (diced)
• 2 Tbs. balsamic vinegar
• 3 cups arugula (trimmed and thinly sliced)
• 1 large, crisp apple (cut into 1/2-inch pieces)
• 1 cup walnuts (coarsely chopped)
• 3/4 cup dried cranberries (no added sugar)
• 3 Tbs. red wine vinegar
• Freshly ground black pepper
• Goat cheese, optional
• 2 Tbsp fresh parsley (chopped)

Instructions

1. Cook quinoa according to package directions.
2. While quinoa cooks, heat a bit of oil in a skillet over medium-high heat. Add the onion and a pinch of salt, cook until onions as translucent.
3. Add balsamic vinegar to the pan and toss with the onions until the vinegar cooks away (about 1 minute). Remove from the heat and let cool to room temperature.
4. In a large bowl, mix quinoa, onions, arugula, apple, walnuts, cranberries, fresh parsley and goat cheese (optional).
5. In a small bowl, whisk 3 Tbsp of olive oil with red wine vinegar, a pinch of salt and pepper.
6. Add the dressing to the salad and gently mix it in. Let it rest a moment and add more olive oil if it seems dry. Serve warm or cold.