Rinse quinoa under cold water using a fine mesh sieve to remove bitterness.

In a medium saucepan, combine rinsed quinoa with water; bring to a boil. Reduce heat and simmer covered for 15–18 minutes until tender.

Allow cooked quinoa to rest for 10 minutes, then fluff with a fork and cool.

In a large bowl, combine chopped apples, pear, dried cranberries, pomegranate arils, celery, pecans, and green onions.

In a separate bowl or jar, whisk together apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, olive oil, salt, and pepper to make the dressing.

Add cooled quinoa to the fruit mixture and gently toss with the dressing until everything is well coated.

Chill for at least 30 minutes before serving to allow flavors to meld.