BCL - Cranberry Apple Pecan Quinoa Salad The Best Recipes

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Cranberry Apple Pecan Quinoa Salad

"A stunning and mild take on a fall salad. The tastes blend properly collectively and it may be served warm or bloodless. I want to pair it with Dijon-crusted salmon!"

Ingredients :

• 1 half of cups chicken broth
• 1 cup quinoa, rinsed
• Sauce:
• 3 tablespoons olive oil
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon maple syrup, or greater to flavor
• 1/four teaspoon ground cinnamon
• salt and floor black pepper to flavor
• 1 large crisp apple, chopped into small portions
• 1 cup pecan portions
• half cup dried cranberries
• 1/2 cup grated Parmesan cheese (non-obligatory)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

• Stir chook broth and quinoa together in a saucepan; deliver to a boil, lessen warmness to low, location cowl on the saucepan, and prepare dinner until the broth is absorbed, approximately 10 mins. Remove saucepan from warmth and fluff with a fork.
• Whisk olive oil, Dijon mustard, maple syrup, and cinnamon collectively in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple portions, pecan portions, cranberries, and Parmesan cheese; stir. Return cowl to the saucepan and allow the aggregate steam until the sauce warms and the apples melt barely, 5 to ten minutes.

Notes :

• If you would love to serve the salad bloodless, you could put together the recipe the identical manner, but don't upload the sauce, cranberries, apples, and pecans till the quinoa has cooled. Then, blend all together in a bowl and refrigerate for at the least half-hour.

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