¼ cup extra virgin oil or walnut oil
¼ cup apple cider vinegar or other light fruity vinegar
¼ cup maple syrup
¼ cup tamari
1 clove garlic, minced or put through a garlic press
freshly ground black pepper
opt: 1 tsp grated ginger, 1 tsp grated orange rind, 1tsp curry powder
substitute honey for maple

To prepare the quinoa, combine water, olive oil and salt in a saucepan and bring to a boil. Cover, then reduce to a simmer and cook for 15 minutes. Turn off the heat and let it sit a few minutes covered.  Uncover and fluff gently with a fork and place in a large mixing bowl.

To prepare dressing:
Combine all  ingredients in a bowl or small container and mix well. Season with pepper.

Add the spinach, arugula, and/or baby kale, dried fruits, nuts, and seeds to the bowl of quinoa and gently stir in dressing a few tablespoons at a time. Save the extra dressing for other salads. Toss together. Enjoy hot or cold.