Medium Salad

Cranberry Apple Pecan Quinoa Salad

Name: Cranberry Apple Pecan Quinoa Salad
Prep time: 20 min
Cook time: 43 min
Total time: 63 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups chicken broth; 1 cup quinoa , rinsed; 3 tablespoons olive oil; 1.5 tablespoons maple syrup; 0.25 teaspoons ground cinnamon; salt and ground black pepper to taste; 1 large crisp apple , chopped into small pieces; 1 cup pecan pieces; 0.5 cups dried cranberries; 0.5 cups grated parmesan cheese , Optional

Total Time

1h 3m

20m prep · 43m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This cranberry apple pecan quinoa salad is 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

1.5 cups chicken broth
1 cup quinoa , rinsed
3 tablespoons olive oil
1.5 tablespoons maple syrup
0.25 teaspoons ground cinnamon
salt and ground black pepper to taste
1 large crisp apple , chopped into small pieces
1 cup pecan pieces
0.5 cups dried cranberries
0.5 cups grated parmesan cheese , Optional

Instructions

1

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until broth is absorbed, about 10 minutes. Off heat, fluff quinoa with a fork.
2

Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and black pepper.
3

Drizzle maple syrup dressing over quinoa; stir. Stir in apple, pecans, cranberries, and Parmesan cheese. Return cover to the saucepan; let mixture steam until dressing warms and apples slightly soften, 5 to 10 minutes.