In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Fluff quinoa with a fork and let it cool.

Heat vegetable oil in a frying pan over medium heat.

Dredge sliced shallots in flour, shaking off excess. Fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and pepper to taste.

In a large mixing bowl, combine cooled quinoa, diced apple, spinach, cranberries, and feta cheese.

Drizzle with honey mustard dressing and toss to combine.

Top with crispy shallots just before serving.