Quinoa Salad With Chickpeas, Walnuts & Fall Fruit

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1 1/2 cups quinoa, rinsed

1 cup canned chickpeas, rinsed and drained

1 cup diced persimmons or pomegranate seeds (or 1/2 cup dried cranberries)

3 green onions, thinly sliced

1/2 cup walnut pieces, toasted

1 teaspoon pomegranate syrup or honey

1/2 teaspoon whole grain mustard

2 tablespoons red wine vinegar or sherry vinegar

-- Kosher salt, to taste

-- Freshly ground pepper, to taste

1/4 cup walnut oil or olive oil

2/3 cup crumbled feta cheese or fresh goat cheese

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