Step 1

Cook quinoa in water and salt, following your package directions. Once cooked, spread it out on a parchment paper-lined baking sheet and cool completely.

Step 2

While it's cooking, combine the Apple Cider Vinaigrette ingredients and set aside to allow the flavours to blend.

Step 3

Slice pears and toss with lemon juice to prevent browning.

Step 4

Chop dried apricots and green onions.

Step 5

Toast thinly sliced almonds and prepare Pumpkin Spice Pecans.

Step 6

In a medium bowl, combine quinoa, dried apricots, dried cranberries, sliced pears, and green onions with the Apple Cider Vinaigrette, adding a little of the vinaigrette at a time, just until moistened. (You may not need all the vinaigrette.)

Step 7

Add baby spinach to a salad bowl, or to individual salad plates and top with the quinoa salad mix.

Step 8

Garnish with toasted flaked almonds and Pumpkin Spice Pecans just before serving.