Cranberry Apple Pecan Quinoa Salad

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!

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.

Per Serving: 372 calories; protein 8.3g; carbohydrates 35.7g; fat 23.4g; cholesterol 5.9mg; sodium 197.7mg.

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