A winter salad that’s full of color, texture and flavor. This dish is reminiscent of a Waldorf salad and great as a lunch or a light dinner.
Key Ingredients in This Recipe
This salad contains a little bit of various food groups; greens, fruits, nuts, grain/seeds, cheese. To put it in a different way, it contains protein, carbs, fiber, vitamins and minerals, and fat.
- Quinoa – mixed colors. The healthy base of the salad. Check out a previous post to learn more about quinoa.
- Arugula – the green part of the salad with supposedly anti-cancer properties. Its flavor is peppery and bitter and a great contrast with the apple, cheese and cranberries.
- Red onion – added for its mildly sharp flavor, texture and color. Great source of vitamin C, anti-oxidants and more.
- Celery – added for flavor and its juicy texture. This is a low glycemic carbohydrate full of vitamins.
- Apple – I used a Honey Crisp Apple. Added for sweetness and crispiness.
- Cranberries – I have dried cranberries in this salad, adding another texture; chewy.
- Walnuts – an ingredient that adds crunch and flavor and is a source of healthy fat, protein and fiber.
- Cheese – for this salad I selected a mild Gouda Cheese. Cheese adds to the satiety of the salad, and is a savory element that does not overpower the rest.
- Dressing – balsamic vinegar, red wine vinegar, olive oil, salt & pepper.
How to make Winter Quinoa Salad with Gouda Cheese
When making salads the how-to section is pretty easy, as it comes down to chopping all ingredients to sizes that are comfortable to you. You may like all ingredients cut in the same size, you may like grated cheese over cubed etc.
Step 1 – Cook the quinoa and allow it to cool. For details on how to cook quinoa, check out this post.
Step 2 – Chop all the ingredients and add them to a bowl: arugula, apple, walnuts, celery, red onion, cheese and cranberries.
Then add the cooled quinoa, the dressing of balsamic vinegar, red wine vinegar, olive oil, salt & pepper and mix. Do a last taste test to see whether you’ll need some more salt & peper.
Step 3 – Enjoy!
Alternatives and Substitutes
- Quinoa – you can use rice (brown or white), farro, pasta, millet, bulgur, or couscous.
- Arugula – spinach is easy, I would think available everywhere, and very green.
- Red onion – any type of onion will do. From shallot to scallion, each with its specific flavor.
- Apple – any type of apple with do, the choice is yours, too many to list.
- Cranberries – dried cherries, dried apricots, or raisins are good alternatives.
- Walnuts – pecans, pistachios or almonds would be good alternatives. If you like to add pine nuts, I would suggest to roast them first.
- Cheese – a mild cheddar would do, or Mozzarella, however that does not add a lot of flavor. Blue cheese can be used and will add a lot of flavor.
- Dressing – a honey-mustard dressing can work as well or a simple oil/vinegar vinaigrette.
Other Quinoa Salad to try:
- Quinoa Salad with Peach, Herbs and Pecans
- Quinoa Salad with Grapes and Orange Dressing
- Quinoa Salad with Bean Sprouts
Winter Quinoa Salad with Gouda Cheese
Ingredients
Salad
- 1/4 cup quinoa
- 1/4 red onion finely chopped
- 1 stalk celery chopped
- 1/4 cup walnuts chopped
- 1/4 cup dried cranberries
- 1/4 apple skin-on, chopped
- 2 ounces Gouda Cheese chopped/cubed
- 3 ounces arugula
Dressing
- 2 teaspoons balsamic vinegar
- 3 teaspoons red wine vinegar
- 1/4 cup olive oil
- salt & pepper
Instructions
- Cook the quinoa and allow it to cool. (NOTE 1)
- Mix the dressing and set aside.
- Mix quinoa, all copped fruit and vegetables and the dressing.
- Taste if additional salt & pepper is necessary and enjoy this healthy meal.
Notes
- Click here to learn how to cook quinoa.
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