Step 1: Cook and Cool the Quinoa
Rinse the quinoa under cold water to remove any bitterness.
Cook the quinoa according to package instructions, adding a pinch of salt to the water.
Once cooked, fluff it with a fork and let it cool completely to room temperature.

Step 2: Make the Vinaigrette
While the quinoa is cooling, combine the apple cider vinegar, honey, olive oil, Dijon mustard, and granulated garlic in a small bowl or jar.
Whisk or shake vigorously until the dressing is smooth and emulsified.
Taste and season with salt and pepper to your liking.

Step 3: Assemble the Salad
Once the quinoa has cooled, transfer it to a large serving bowl.
Add the diced celery, sliced green onions, diced apple, chopped pecans, and dried cranberries.
Season lightly with salt and pepper.

Step 4: Dress and Toss
Pour the vinaigrette over the salad.
Toss everything gently until all the ingredients are well coated and evenly distributed.
Taste and adjust seasoning if needed.

Step 5: Serve and Enjoy
Serve immediately for maximum freshness, or refrigerate for an hour to let the flavors meld.
It’s delicious either way!

Storage Instructions

Keep Fresh:
Store the salad in an airtight container in the fridge for up to 3 days.
If storing longer, you may want to add a splash of fresh vinaigrette just before serving to refresh the flavors.

Make Ahead:
You can cook the quinoa and prepare the vinaigrette a day ahead.
Combine everything just before serving for the freshest results.

Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.