Rinse 1 cup of quinoa under cold water to remove bitterness, then combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Fluff quinoa with a fork and cool completely.

In a large bowl, combine cooled quinoa, 1 diced green apple, 1 diced Honeycrisp apple, 2 cups spinach leaves, 1 cup chopped celery, and ½ cup dried cranberries or cherries. Add ½ cup toasted pecans or walnuts, and toss gently until mixed.

In a separate bowl, whisk together ¼ cup balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, and 2 tablespoons maple syrup. Season to taste with salt and pepper.

Pour half of the dressing over the salad mixture, and toss gently to incorporate. Adjust seasoning or add more dressing as needed. Reserve excess dressing for serving.

Serve immediately or store in an airtight container in the refrigerator for 3-4 days. Add nuts right before enjoying to keep them crunchy.