Cranberry Apple Pecan Quinoa Salad

Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 372 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.