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!

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 :

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.
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.