Cranberry Apple Pecan Quinoa Salad || Gracefult Kitchen

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Cranberry Apple Pecan Quinoa Salad

Salad

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 ½ cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 1/2 tablespoons maple syrup
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)

Description

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