Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 5 ounces fresh spinach
  • 1 large Honeycrisp apple, diced
  • 1 cup sweet corn, thawed if frozen
  • 1/2 cup pecans, toasted
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Black pepper to taste

Instructions:

  1. Cook the Quinoa: Combine quinoa and water/broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes until liquid is absorbed. Spread the cooked quinoa onto a baking sheet and allow to cool completely to room temperature (10-15 minutes) to prevent wilting the spinach.
  2. Prepare the Dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until the ingredients are thoroughly emulsified and thickened.
  3. Assemble the Salad: In a large serving bowl, combine the cooled quinoa, fresh spinach, diced apple, corn, and toasted pecans.
  4. Dress and Serve: Pour the prepared poppy seed dressing over the salad ingredients. Toss gently until all components are evenly coated. Serve immediately or chill briefly to allow flavors to meld.