1. Combine the quinoa and 2 cups (500 mL) of cold water in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Transfer quinoa to a large bowl. Add almonds, diced apple, slivers of dried apricots, sunflower seeds, dried cranberries, raisins and chopped mint; toss to combine.
3. In a jar, combine maple syrup, vinegar, mustard, oil and water. Seal and shake until well blended.
4. Pour in vinaigrette and toss gently to coat. Garnish with a few sprigs of fresh mint. Serve warm or cold.
Note: You can store the vinaigrette in the refrigerator for up to 1 week; shake well before use. Makes I cup (250 ml) dressing and is so good on many things!