Cook quinoa according to package directions and let cool
Chop apples and green onion
Drain and rinse chickpeas
In a bowl, combine cooked quinoa, pomegranate seeds, chopped apples, green onion, chickpeas, pecans, and dried cranberries
In a separate bowl, whisk together olive oil, balsamic vinaigrette, Dijon mustard, and maple syrup
Season dressing with salt and pepper to taste
Pour dressing over salad and toss to combine
Serve immediately or store in containers for meal prep
