Combine the quinoa with 1 cup water in a small pot or a rice cooker. Bring to a boil, reduce the heat and simmer for 15 minutes (or set to cook on the white rice setting). Let cool.
Combine the apples, green onions, cilantro, lime juice, olive oil, jalapeno and salt in a large bowl and mix. Add the drained beans and cooled quinoa and stir gently. Serve over the napa cabbage.
Serve with cotija cheese, if desired. Keeps for a week, refrigerated.
Try making this with pear or mango instead of apple.
Recipe courtesy of Hilah Johnson, Lunch Lady