Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
6
Ingredients
Directions
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.
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 dressing, cranberries, apples, and pecans until the quinoa has cooled. Then, mix it all together in a bowl and refrigerate for at least 30 minutes.
Nutrition Facts (per serving)
| 372 | Calories |
| 23g | Fat |
| 36g | Carbs |
| 8g | Protein |
