recipe developed for Beemster
This hearty salad is bursting with fall flavor. Apple, fennel, Gouda and sage come together for a salad that’s like a flavor explosion in your mouth. Fennel has a lovely licorice flavor. It’s strong when it’s raw, but mellows with cooking. It’s sort of a love it or hate it kind of veggie. If you’re not one of the lovers, simply use celery in place of the fennel.
In addition to the fabulous flavors, I love all of the texture going on in this salad. Apple and fennel add a crisp crunch to balance out the creamy Gouda.
While you can use any type type of quinoa that you like, I prefer to use the tricolor quinoa in my recipes. It’s back to the texture thing, the red and black quinoa has a bite, in contrast to the softer white quinoa.
This salad is perfect as a side dish, packed for lunch or served over greens for a meatless main dish.
For holidays and entertaining, it’s nice to include some side dishes that can be served at room temperature. This way, all of your dishes aren’t vying for precious oven space.
- 3 tablespoons orange juice
- 3 tablespoons cider vinegar
- 3 tablespoons honey
- 1 tablespoon mustard
- 1 clove garlic, pressed
- 4 cups cooked quinoa
- 2 cups cubed Beemster Aged Gouda
- 1 ½ cups chopped apple
- 1 ½ cups thinly sliced fennel or celery
- 1 cup chopped walnuts, toasted
- 2 tablespoons chopped fresh sage
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Combine orange juice, vinegar, honey, mustard and garlic; set aside.
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Combine quinoa, Beemster, apple, fennel, walnuts and sage.
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Toss with dressing and serve.
