Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa: 1 1/4 cups water. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand for 5 more minutes. Fluff with a fork. Or you can cook it as per package instructions. Transfer to a large salad bowl.
Add remaining Salad Ingredients to a bowl with quinoa.
In a small bowl, whisk together Maple Basil Dressing Ingredients and pour over salad. Mix gently just enough to combine. Serve warm or cold. Pairs well with chicken and pork, or on it’s own.
Store: Refrigerate covered for up to 2 days.
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