Marjoram and Cranberry Quinoa Salad Recipe

In a medium saucepan, add quinoa and water and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, or until all the water is absorbed.

In a large mixing bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.

Add cooked quinoa, Marjoram, cranberries, and pecans to the mixing bowl and toss well.

Serve over a bed of baby spinach leaves.