Rinse and drain your quinoa.

Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the fluff factor of the quinoa!

Next add water and bring pot to a boil.

Once it's boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes.

Rinse and drain the cranberries.

Set aside.

Risse and drain fresh spinach.

Drain, chop into bite-sized apple, and add to the quinoa along with the pomegranate and cashew.

Place quinoa in the fridge while you prep your dressing.

Combine all the dressing ingredients. Whisk well and set aside.

Serve with quinoa.