📖 Instructions

1. First, cook the quinoa: Bring 1 ½ cups of water to a boil in a small saucepan. Add 1 cup of quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool completely. Don't rush this; properly cooked quinoa is key!
2. Next, prepare the apples: Wash and chop 2 medium apples (I prefer Gala, but it's your choice!) into bite-sized pieces. Immediately toss them with the juice of ½ a lemon to prevent browning. This is a simple but crucial step!
3. Now, make the magic dressing: In a small bowl, whisk together ¼ cup honey, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and a pinch of salt. Adjust to your taste, maybe add a little more cinnamon if you're feeling spicy!
4. Time to assemble: In a large bowl, combine the cooked quinoa, chopped apples, and your choice of nuts and seeds (I used about ½ cup of chopped walnuts and pepitas; yum!). Gently fold in the cinnamon-honey dressing, making sure everything is well coated. Try not to overmix—a little bit of texture is always nice!
5. Finally, chill and serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step really makes a difference; trust me! Serve chilled and enjoy! Maybe add a sprinkle of extra cinnamon on top before serving—it looks pretty!