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1
In a bowl, rinse the quinoa with water, rubbing it between your fingers for 15 to 20 seconds.
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2
Drain in a sieve and transfer to a big pot.
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3
Pour 2 1/2 cups water and add salt to taste, and bring to a boil over medium-high heat.
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4
Reduce the heat to medium low or low and simmer, covered, until the quinoa is tender but still delicately crunchy, 14 to 16 minutes.
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5
Drain the quinoa if needed and bring it back to the pot.
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6
Cover and allow the quinoa to rest for another 5 minutes, then fluff with a fork.
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7
Allow to cool to room temperature.
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8
While the quinoa cooks, heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat.
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9
Stir in the onion and add some salt to taste, cook, stirring often, until tender and brown around the edges, about 7 minutes.
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10
Pour in the balsamic vinegar and toss with the onions until the vinegar evaporates, 1 to 2 minutes.
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11
Remove from the heat and allow to cool to room temperature.
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12
Add the quinoa, onions, cheese, celery, pears, walnuts, fennel, and dried cranberries or cherries in a large bowl, and stir until well mixed.
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13
Add the remaining 2 tablespoons of olive oil with the sherry vinegar, salt and black pepper to tase in a small bowl, and whisk until well blended.
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14
Gently toss the salad with dressing until well mixed.
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15
Allow to rest for a few minutes, then season with salt and pepper.
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16
Place arugula equally in the serving plates, divide the quinoa salad into equal portion among each plate.
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17
It makes 12 side dish servings or 6 main dish servings.
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18
Drizzle with extra olive oil if needed.
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19
Serve.
