Cranberry Apple Pecan Quinoa Salad recipe

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Ingredients

1 ½ cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 ½ tablespoons Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
½ cup dried cranberries
½ cup grated Parmesan cheese

Nutrition Info

372.4 calories
carbohydrate: 35.7 g
cholesterol: 5.9 mg
fat: 23.4 g
fiber: 5.1 g
protein: 8.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 197.7 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!

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