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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
Sauce
- 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)
Directions
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.
Cook’s Note:
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 372 | |
| % Daily Value * | |
| Total Fat23g | 30% |
| Saturated Fat3g | 17% |
| Cholesterol6mg | 2% |
| Sodium198mg | 9% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber5g | 18% |
| Total Sugars12g | |
| Protein8g | |
| Vitamin C2mg | 9% |
| Calcium104mg | 8% |
| Iron2mg | 11% |
| Potassium282mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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