Name: Cranberry Apple Pecan Quinoa Salad
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Chicken broth - 1 ½ cups; Quinoa, rinsed - 1 cup; Olive oil - 3 tablespoons; Dijon mustard - 1 ½ tablespoons; Maple syrup, or more to taste - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Crisp apple, chopped into small pieces - 1 large; Pecan pieces - 1 cup; Dried cranberries - ½ cup; Grated Parmesan cheese (Optional) - ½ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Apple Pecan Quinoa Salad

1. Chicken broth - 1 ½ cups

2. Quinoa, rinsed - 1 cup

3. Olive oil - 3 tablespoons

4. Dijon mustard - 1 ½ tablespoons

5. Maple syrup, or more to taste - 1 teaspoon

6. Ground cinnamon - ¼ teaspoon

7. Salt and ground black pepper to taste - ¼ teaspoon

8. Crisp apple, chopped into small pieces - 1 large

9. Pecan pieces - 1 cup

10. Dried cranberries - ½ cup

11. Grated Parmesan cheese (Optional) - ½ cup

How to cook deliciously - Cranberry Apple Pecan Quinoa Salad

1. Stage

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. Stage

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.