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1
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds.
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2
Drain and transfer it to a 3-quart pot.
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3
Add 2 1/2 cups water and 1/4 teaspoon salt and bring to a boil over medium-high heat.
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4
Reduce the heat to medium 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 and return it to the pot.
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6
Cover and let the quinoa rest for 5 minutes, then fluff it 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 vegetable oil in a large nonstick skillet over medium-high heat.
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9
Stir in the onion and a pinch of salt, cook, stirring constantlyy, until tender and brown around the edges, about 7 minutes.
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10
Stir in the balsamic vinegar and toss with the onions until the vinegar has been evaporated, 1 to 2 minutes.
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11
Remove from the heat and allow cool to room temperature.
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12
In a large bowl, combine the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.
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13
In a small bowl, add the remaining good olive oil with the sherry vinegar, 1/4 salt, and some freshly ground black pepper.
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14
Pour the dressing over the salad and toss to evenly coat.
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15
Allow the flavor to develop for about 10 to 15 minutes, season to taste with salt and pepper if needed.
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16
Divide among the serving plates and serve.
