Ingredients

The following ingredients have 7 Servings
  • 3 cups cooked, cooled quinoa (Made from 1 cup dry quinoa + 2 cups water)*
  • 1 small green apple, cored and diced
  • 1 small Honeycrisp apple (or another red apple), cored and diced
  • 1-2 cups loosely packed spinach leaves, torn or roughly chopped
  • 2-3 stalks celery, sliced
  • 1/2 cup dried cranberries or dried cherries
  • 1/2 cup toasted pecans or walnuts, chopped
  • Optional: feta or cotija cheese to sprinkle
  • 4 Tbsp balsamic vinegar
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp dijon mustard
  • 2 Tbsp pure maple syrup (can sub honey if not vegan)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instruction

  • In a large bowl, combine cooked and cooled quinoa, apples, celery, spinach leaves, cranberries, walnuts, (and cheese, if using).
  • In a small bowl, whisk together mustard, honey, vinegar, olive oil, salt and pepper. (Dressing will keep 1 week in the refrigerator.)
  • Add half of the dressing to the salad and stir to combine.
  • Taste and add additional dressing, as desired.