📖 Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. Combine the quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and let it cool slightly. I know you want to eat it now, but patience is a virtue!
2. Prepare the Apples: While the quinoa is cooking, wash, core, and dice the apples into bite-sized pieces. Toss them with a tablespoon of lemon juice to prevent browning. This is important unless you want brown apples.
3. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully so they don't burn! Let them cool slightly, then roughly chop them. To be honest, sometimes I just eat them straight from the pan. Whoops!
4. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. Maybe a little extra maple syrup? Just sayin'.
5. Combine Ingredients: In a large bowl, combine the cooked quinoa, diced apples, toasted walnuts, and dried cranberries (if using). Pour the dressing over the salad and toss gently to coat. I like to do this part with my hands because why not!
6. Add Greens (Optional): If you're adding greens, gently fold them into the salad just before serving. Arugula or spinach works well. I never add greens, but I guess some people like them.
7. Serve and Enjoy: Serve the salad immediately or chill it in the refrigerator for later. It's delicious either way! This is the best part. Eating!