1/4 cup olive oil
2 tbsp apple cider vinegar
1/2 tbsp maple syrup
1 tsp dijon mustard
1/4 tsp ground cinnamon
salt to taste
1 cup quinoa, ( Acient Harvest)
2 cups water or vegetable broth
2 medium apples, diced any variety
1/2 cup pecans, roughly chopped
1/2 cup dried cranberries
2 cups fresh baby spinach, roughly chopped
6 oz crumbled cojita, ( Mexican cheese)
Bring water or vegetable broth to a boil in a small pot. Add quinoa, lower to a simmer and cover. Cook for 15-20 minutes, checking periodically, until all liquid is absorbed, and quinoa has cooked.
Make dressing by combining all ingredients in a mason jar with a lid and shaking to combine or use bowl and whisk to mix. Set aside.
While quinoa is cooking, prepare the other ingredients. Wash and clean apples chop in small bite size pieces. Place in a bowl, Apples, pecans and chopped spinach, cranberries toss to combine, add dressing and toss again, add cheese and serve. Enjoy