Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 
  
  1-1/2 cups quinoa, preferably red
  
  


• 
  
  Sea salt
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large red onion, quartered lengthwise and thinly sliced crosswise
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 oz. aged Gouda, finely diced (about 1 cup)
  
  


• 
  
  3 medium celery stalks, thinly sliced
  
  


• 
  
  1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
  
  


• 
  
  1 cup walnuts, coarsely chopped
  
  


• 
  
  1 cup finely diced fennel
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground 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 2-1/2 cups water and 1/2 tsp. sea 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, about 15 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. Let cool to room temperature.


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


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


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 
  
  1-1/2 cups quinoa, preferably red
  
  


• 
  
  Sea salt
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large red onion, quartered lengthwise and thinly sliced crosswise
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 oz. aged Gouda, finely diced (about 1 cup)
  
  


• 
  
  3 medium celery stalks, thinly sliced
  
  


• 
  
  1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
  
  


• 
  
  1 cup walnuts, coarsely chopped
  
  


• 
  
  1 cup finely diced fennel
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground 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 2-1/2 cups water and 1/2 tsp. sea 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, about 15 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. Let cool to room temperature.


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


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


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Quinoa Salad with Pears and Dried Cherries

This grain salad is full of harvest flavors, including ripe pears, toasty walnuts and chewy sweet dried cherries. It pairs perfectly with a roasted chicken. 

• 
  
  2 cups quinoa
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup Champagne vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 cups diced pears (1/2-inch dice)
  
  


• 
  
  1 cup crumbled fresh goat cheese
  
  


• 
  
  3/4 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup chopped dried cherries
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps. Add the pears, goat cheese, walnuts, cherries, tarragon, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Pumpkin-Quinoa Soufflé

A perfect soufflé is a work of art: puffed, light as air, but here made more far more healthy and hearty with featherweight quinoa in the mix. However, have everyone at the table, ready to eat. Soufflés begin to collapse the moment they leave the oven.

• 
  
  1/2 cup quinoa, preferably white quinoa
  
  


• 
  
  1/2 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  6 large eggs, at room temperature and separated
  
  


• 
  
  4-1/2 Tbs. unsalted butter, plus more for the soufflé dish
  
  


• 
  
  6 Tbs. whole wheat flour or quinoa flour
  
  


• 
  
  1 cup milk (whole, 2%, 1%, or fat-free)
  
  


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  1/2 cup dry white wine or dry vermouth
  
  


• 
  
  1-1/2 cups canned pumpkin puree (NOT pumpkin pie filling)
  
  


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  1/2 tsp. grated nutmeg
  
  


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  1/2 tsp. ground sage
  
  


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  1/2 tsp. salt
  
  


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  1/2 tsp. ground black pepper
  
  

Tip:

To get eggs to room temperature, leave them out on the counter for 15 to 20 minutes or submerge them in their shells in a bowl of warm tap water for 4 to 5 minutes.

Tip:

There are a few secrets to a perfect soufflé: You need to make sure your
oven is properly preheated, the eggs must be at room temperature, you
must not skimp in beating the ingredients (you want as much air in the
mix as possible before the soufflé starts to puff in the oven), and you
must not open the oven door as the soufflé bakes.

Fill a medium saucepan about halfway with water and bring it to a boil over high heat. Stir in the quinoa, reduce the heat to low, and cook until the grains have developed their halos and are tender, about 12 minutes. Drain in a fine-mesh sieve or a lined colander set in the sink. Cool the grains down under some running tap water. Drain thoroughly.

Position the rack in the center of the oven and preheat to 375°F. Lightly grease a 2-quart soufflé dish or round high-sided baking dish with a little butter on a wadded-up paper towel or piece of wax paper, making sure to get the butter down into the seam between the bottom and the sides. Coat the sides and bottom of the dish with the grated Parmigiano-Reggiano, turning the dish this way and that to make sure it’s all nicely cheesed up.

Whisk the egg yolks in a small bowl until creamy and light.

Melt the butter in a large saucepan set over medium heat. Whisk in the flour. Cook for 30 seconds, whisking constantly.

Whisk in the milk in a slow, steady stream; then whisk in the wine, not as slowly, but certainly not all at once, in a heavier but controlled stream. Continue cooking, whisking almost the whole time, until thick and very creamy, about 2 minutes.

Remove the pan from the heat and whisk in the cooked quinoa, beaten egg yolks, pumpkin puree, nutmeg, sage, salt, and pepper.

Use an electric mixer at high speed to beat the egg whites in a large bowl until they form droopy peaks when the turned-off beaters are dipped back in the mix. Use a flat, rubber spatula to fold half these beaten egg whites into the pumpkin mixture until no trace of white remains. Then fold in the remaining half very gently, stirring in wide arcs, until incorporated and even throughout but not dissolved. Scrape, pour, and spread this mixture into the prepared soufflé dish.

Bake until puffed and set, about 40 minutes. Bring it straight to the table and serve it up hot before it begins to deflate.

Quinoa Salad with Pears and Dried Cherries

This grain salad is full of harvest flavors, including ripe pears, toasty walnuts and chewy sweet dried cherries. It pairs perfectly with a roasted chicken. 

• 
  
  2 cups quinoa
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup Champagne vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 cups diced pears (1/2-inch dice)
  
  


• 
  
  1 cup crumbled fresh goat cheese
  
  


• 
  
  3/4 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup chopped dried cherries
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  

Rinse the quinoa under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the quinoa, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the quinoa covered, until tender, about 15 to 20 minutes. Drain and rinse the quinoa with cold water to stop the cooking.

Transfer the quinoa to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled quinoa in a large serving bowl and toss to break up any clumps. Add the pears, goat cheese, walnuts, cherries, tarragon, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.