Cranberry Apple Pecan Quinoa Salad

Ingredients

• Servings: 6
• 1 1/2 cups chicken broth
• 1 cup quinoa, rinsed
• sauce:
• 3 tablespoons olive oil
• 1 1/2 tablespoons dijon mustard
• 1 teaspoon maple syrup, or more to taste
• 1/4 teaspoon ground cinnamon
• salt and ground black pepper to taste
• 1 large crisp apple, chopped into small pieces
• 1 cup pecan pieces
• 1/2 cup dried cranberries
• 1/2 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. remove saucepan from heat and fluff with a fork.
• whisk olive oil, dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. drizzle sauce over the quinoa; stir. add apple pieces, pecan pieces, cranberries, and parmesan cheese; stir. return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.