Quinoa & Spinach Salad

• 2 cups water
• 1 cup quinoa, rinsed
• 1 package (6 ounces) fresh baby spinach, torn
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 green onion, finely chopped
• 1/2 cup chopped pecans, toasted
• In a small saucepan, bring water to a boil. Add rinsed 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 quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.