INGREDIENTS
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For the salad:
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1 cup quinoa
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2 cups water or vegetable broth
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2 apples, diced (you can use your favorite variety)
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1/2 cup toasted pecans, roughly chopped
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1/2 cup dried cranberries
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2 cups fresh baby spinach, roughly chopped
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6 oz crumbled goat cheese
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For the dressing:
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1/4 cup olive oil
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2 tbsp apple cider vinegar
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1-2 tbsp maple syrup
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1 tsp dijon mustard
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1/4 tsp ground cinnamon
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salt, to taste