Cook onions in 2t oil in saucepan until carmelized-30-45 min. Season with S&P. Rinse quinoa. Bring water to boil add quinoa and 1/4t salt. Cover, reduce heat until water is absorbed, 15-20 min. Remove from heat and fluff with fork. Stir in onions, walnuts, cranberries, vinegar and remaining olive oil. Sprinkle with S&P and feta.
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