1. In a skillet, melt the butter. Add the spinach and cook for 1 minute.

2. In a pot of boiling salted water, add the quinoa in a stream. Cover the pot and cook over medium heat for 5 minutes.

3. Remove from heat and let it swell without a lid. Once the seeds are opened, drain and fluff with a fork. Let it cool.

4. Add the diced apple, spinach, and parsley.

5. In a small bowl, mix the vinegar and maple syrup.

6. Add the oil and season with salt and pepper.
7. Refrigerate before serving.