Cranberry, Apple, Pecan, and Quinoa Salad

Ingredients List

• 1 ½ cups chicken broth

• 1 cup quinoa, rinsed

Dressing:

• 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

1. Combine chicken broth and quinoa in a saucepan; bring to a boil, then reduce heat and cover. Let it cook until the broth is absorbed, about 10 minutes. Remove from heat and fluff with a fork.

2. In a bowl, whisk together olive oil, Dijon mustard, maple syrup, and cinnamon; season with salt and pepper. Pour the dressing over the quinoa and mix. Add chopped apples, pecans, cranberries, and Parmesan; stir to combine. Cover the saucepan again and let the mixture steam for 5-10 minutes until the sauce is warmed and the apples soften slightly.

Note from the Chef:

For a chilled salad version, follow the recipe as usual, but wait to add the dressing, cranberries, apples, and pecans until the quinoa has cooled. Combine everything in a bowl and refrigerate for at least 30 minutes before serving.

Nutritional Information (per serving)