Description
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 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 (Optional)
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6