QUINOA SALAD WITH PAPAYA AND FENNEL

• ¼ cup yellow onion, sauteed and cooled
• 2 cups cooked quinoa, cooled
• ½ papaya (or about 1 1/2 cups), peeled, seeded and diced
• 1 cup chopped fennel stalk
• 4 oz goat cheese, crumbled
• 1/4 cup sliced almonds
• 2 cups cooked quinoa
• 1 tbsp extra virgin olive oil
• 1/2 tsp nutmeg
• fresh ground black pepper, to taste

Combine ingredients in a large bowl. Serve or chill and serve within about 4 days.