1. Begin by rinsing the uncooked quinoa thoroughly under cold water in a fine-mesh sieve. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. You’ll see the little “tails” on the quinoa grains when it’s perfectly cooked.

2. Once cooked, remove the quinoa from the heat and let it sit, covered, for 5 minutes. Then, uncover and fluff it gently with a fork. Spread the quinoa out on a baking sheet or a large plate to help it cool down faster. This prevents the other ingredients from getting warm and soggy when mixed.

3. While the quinoa cools, core and dice your apple into small, bite-sized pieces. You can leave the skin on for extra color and nutrients. If you like, lightly toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, shaking occasionally. This enhances their nutty flavor. Let them cool.

4. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well combined and emulsified. Season the dressing with salt and black pepper to taste. Give it a good stir right before adding to the salad.

5. In a large mixing bowl, combine the cooled quinoa, diced apple, dried cranberries, and toasted pecans.

6. Pour the prepared dressing over the quinoa mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.

7. The salad can be served immediately, perhaps over a bed of mixed greens for added freshness, or chilled in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.