1. 1. Cook the Quinoa: In a medium saucepan, combine the uncooked quinoa and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. You’ll know it’s done when the tiny spirals separate from the quinoa seeds. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Allow the quinoa to cool completely before mixing into the salad. Spreading it on a baking sheet can speed up the cooling process.

2. 2. Prepare the Apples: While the quinoa is cooking or cooling, wash and core your apples. Dice them into bite-sized pieces. Aim for consistent sizing so they mix well with the other ingredients. If you’re not adding them to the salad immediately, you can toss them with a squeeze of lemon juice to prevent browning.

3. 3. Toast the Pecans: Place the chopped pecans in a dry skillet over medium-low heat. Toast them for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them, as they can go from toasted to burnt very quickly. Let them cool completely. Toasting brings out their rich, nutty flavor.

4. 4. Whisk the Dressing: In a small bowl, combine the olive oil, apple cider vinegar, maple syrup (or honey), Dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is well emulsified and creamy. Taste and adjust seasonings as needed – you might want a little more sweetness or tang.

5. 5. Assemble the Salad: In a large mixing bowl, combine the cooled, fluffy quinoa, diced apples, dried cranberries, and toasted pecans.

6. 6. Dress and Serve: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all components are evenly coated. If using, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately or chill for a short period to allow the flavors to meld.