BCL - Cranberry Apple Pecan Quinoa Salad Tasty Recipes

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Cranberry Apple Pecan Quinoa Salad

"A lovely and light tackle a fall salad. The tastes blend well collectively and it may be served warm or cold. I want to pair it with Dijon-crusted salmon!"

Ingredients :

1 half of cups fowl broth
1 cup quinoa, rinsed
Sauce:
three tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup, or extra to taste
1/four teaspoon ground cinnamon
salt and ground black pepper to flavor
1 big crisp apple, chopped into small pieces
1 cup pecan pieces
half of cup dried cranberries
half of cup grated Parmesan cheese (non-compulsory)

Instructions :

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

Stir hen broth and quinoa together in a saucepan; carry to a boil, reduce heat to low, location cover on the saucepan, and cook till the broth is absorbed, approximately 10 mins. Remove saucepan from warmness 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 pieces, pecan portions, cranberries, and Parmesan cheese; stir. Return cowl to the saucepan and allow the combination steam till the sauce warms and the apples melt slightly, five to 10 minutes.

Notes :

If you would really like to serve the salad bloodless, you could put together the recipe the same way, but do not upload the sauce, cranberries, apples, and pecans till the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least half-hour.

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