Place the quinoa in a medium sauce pan over medium heat. Toast until the seeds start to pop and become aromatic. Add 2 cups of water to the quinoa and bring to a boil, then turn down the heat to low. Cover and simmer the quinoa for 15 minutes. Remove from the heat and keep covered for an additional 10 minutes. Fluff with a fork and season with salt.
To make the dressing, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
When the quinoa is cool, place it in a bowl and add all the ingredients for the salad on top. Pour the dressing on top and stir gently to combine. Serve at room temperature or chilled.
Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. Don't add in the apple until serving or it will start to brown.