11/2 cups of quinoa, preferably red
5 TBS grape seed 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 parmesan cheese
1 large, crisp apple, such as Fuji, diced in 1/2" pieces
1 cup of walnuts, coarsely chopped
3/4 cup dried cranberries
3 TBS sherry vinegar
Freshly ground black pepper
Cook quinoa in water with the salt according to package directions.
Drain the quinoa, if needed, and return to the pot. Cover and let the quinoa rest for 5 minutes; then fluff with a fork. Let cool to room temperature. While the quinoa cooks, heat 2 TBS of the oil in a 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, apple, walnuts, and cranberries.
In a small bowl, whisk the remaining 3 TBS of 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 oil is the salad seems dry.