Preheat the oven to 350 degrees, Fahrenheit.

Rinse quinoa thoroughly and strain.

In a large saucepan, boil 4 cups of water. Once boiling, add the quinoa, lower to a simmer, cover, and cook. After 15 minutes, remove from heat and fluff with a fork. If there is still water at the bottom of the pot, return to heat for another 1-2 minutes. Once the water is evaporated, transfer to a separate dish and allow to cool.

In a baking dish, scatter chopped pecans and place in the oven for approximately 10 minutes, stirring once halfway through. Once the pecans have reached your desired "toastiness" and crunch, remove from the oven, and set aside to cool.

In a mason jar, combine garlic, dry mustard, and a dash of the apple cider vinegar, to make a paste. This is just to eliminate any powdery bubbles that might accumulate from the dry mustard. Add the remaining vinegar and all of the olive oil. Cover and shake to emulsify. Test for consistency and make adjustments to the oil/vinegar ratio, as desired. I like to use more vinegar than oil, so the dressing is strong and doesn't get lost in the quinoa. If you prefer it a bit thicker, add more oil. Once you've achieved your desired consistency, mix in the sugar, and salt and pepper to taste.

Combine the red peppers, onions, pecans, cranberries, parsley, feta, and quinoa. Drizzle the dressing over the mixture, folding until evenly coated.

This can be made ahead of time, or simply stored in the refrigerator for later enjoyment. I often make this on Saturday or Sunday and have it for lunch throughout the following week. It gets better with time!

Enjoy!