First things first—give that quinoa a good rinse under cold water. This helps remove the saponins that can make it taste bitter. It only takes a minute. You’ll want it to taste fresh and nutty, not soapy.

In a pot, bring the water to a boil. Add the rinsed quinoa and a pinch of salt if you like. Lower the heat, cover, and simmer for about 15 minutes or until the water is completely absorbed. Fluff it with a fork when done. Trust me, it’ll be fluffy and perfect.

While the quinoa cooks, combine the zest and juice of the lemons, maple syrup, and olive oil in a bowl. Whisk them together, then add the salt and pepper. Give it a taste. Adjust if necessary—do you want more zing? Add lemon.

In a large mixing bowl, add the shredded spinach and dried cranberries. Once the quinoa is cool enough, fold it in gently, being careful not to mush it up too much.

Pour the dressing over the salad and toss everything together. You want to coat all ingredients beautifully. And don’t forget to sprinkle some toasted nuts on top. They add a crunchy texture that makes each bite exciting.

If you have time, let it chill in the fridge for about 30 minutes. This helps the flavors meld together beautifully. If you're in a hurry, dig right in!

Serve it up family-style or in individual bowls. Either way, it’s a hit!