For The Powerhouse Quinoa Salad:

• 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

For The Balsamic Dressing:

• 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