2 cups water
1 cup quinoa, well-rinsed
6 oz. fresh spinach, roughly chopped (I use more if I have it!)
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 small shallot or green onion, finely chopped
1/2 cup chopped pecans, toasted
In a small saucepan, bring water to a boil, add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
In a large bowl, combine the warm quinoa, spinach and cranberries. For the dressing, in a small bowl, whisk the oil, lemon juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture (I think the recipe makes too much, so use the dressing sparingly at first); toss to coat. Sprinkle with pecans.
– adapted from http://www.tasteofhome.com