Quinoa Wilted 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 garlic clove, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 green onion, finely chopped
• 1/2 cup chopped pecans, toasted

1. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork.
2. In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

water, quinoa, baby spinach, cranberries, olive oil, orange juice, red wine vinegar, maple syrup, garlic, salt, pepper, green onion, pecans

Taken from www.tasteofhome.com/recipes/quinoa-wilted-spinach-salad/ (may not work)