Bring 1 cup of water to a boil in a small saucepan. Rinse and drain the quinoa and add it to the boiling water. Reduce the heat to a low simmer, cover, and cook for 12 to 15 minutes, or until the water is absorbed. Transfer the quinoa to a bowl to cool.
TOAST THE PECANS:
Place the pecans in a small skillet over medium-low heat and cook until fragrant, stirring often. Watch them carefully as they can go from toasted to burned quickly. Set aside.
MAKE THE DRESSING:
In a small bowl, whisk together all of the dressing ingredients.
ASSEMBLE THE SALAD:
Place the spinach in a large bowl. Add the cooled quinoa, apple slices, goat cheese, cranberries, and toasted pecans. When ready to serve the salad, toss with the dressing and serve.
Notes
If you are making the salad ahead, toss the apple slices with a bit of lemon juice before adding them to the salad. Add the dressing to the salad just before serving.
If you are preparing this salad as GLUTEN-FREE, just make sure that your dried cranberries and Dijon are GF.