Cranberry Apple Pecan Quinoa Salad The Best Recipes

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Cranberry Apple Pecan Quinoa Salad

"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!"

Ingredients :

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)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

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.

Notes :

If you would like to serve the salad cold, you can prepare the recipe the same way, but don't add the sauce, cranberries, apples, and pecans until the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least 30 minutes.

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