Tri-Colored Quinoa and Spinach Salad

For the quinoa

½ teaspoon olive oil

1/3 cup tri colored quinoa

2/3 cups water

Salt

Directions

Rinse quinoa. Heat oil in saucepan. Add quinoa and toast 2 minutes stirring frequently. Add water and salt. Bring to a rolling boil. Then reduce heat to simmer and cover. Cook 15 minutes. Remove from heat and let rest 5 minutes. Fluff and let cool.

For the dressing

3 tablespoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

3 tablespoons olive oil

3 turns of the pepper mill (black peppercorns)

Salt to taste

Directions

Combine syrup, lemon juice and apple cider vinegar. Whisk in olive oil in a slow and steady stream. Season with salt and pepper.

For the salad

2 cups spinach, chopped

1 apple, cored and cubed

2 stalks celery, finely chopped

1 cup red grapes, halved

2 tablespoons red onion, minced

1/3 cup pecan pieces, toasted

1/3 cup dried cranberries

1/3 cup feta cheese crumbles

Directions

Combine salad ingredients, add dressing, then add cooled quinoa and stir.